We tried this recipe: http://thelatinkitchen.com/r/recipe/avocado-grapefruit-and-persimmon-salad but made a few modifications. First, based on our pantry, we omitted the salad greens and used pecans in lieu of pepitas (pumpkin seeds). Second, instead of toasting the pecans on the stovetop, we toasted them in our toaster oven at 325 until toasted (about 5 mins) and then sprinkled salt and spritzed lime juice on top. We then placed the pecan mixture back in the turned-off toaster oven, which still had some ambient heat. Third, we used rice vinegar in lieu of sherry vinegar, and instead of mixing the dressing, we poured the rice vinegar and olive oil over the salad and then seasoned with salt and black pepper. (Jan. 2017)
Cooking Adventures 