Alex O'Brien
Food & Wine

Tuna, persimmon and beetroot salad

The trio of fish, fruit and veg combine to make a scrumptious autumn salad to satisfy your tastebuds.

Serves: 4-5

Ingredients:

For the dressing

*Top tip: It’s a good idea to wear disposable gloves to handle the beets so your fingers don’t get stained.

Method:

  1. Shake the dressing ingredients in a clean glass jar until combined.
  2. Combine all salad ingredients in a large mixing bowl just before serving.
  3. Add dressing and toss gently with clean hands. Serve immediately.

Recipe courtesy of Persimmons Australia. Visit their Facebook for more recipes.

Related links:

Leftover spaghetti frittata

Red pesto pasta

Kale, feta spinach pie

Tags:
recipe, salad, beetroot, Tuna, persimmon