Persimmon Salad with Grapes, Avocado, and Walnuts - Turntable Kitchen

Ingredients

• 2 firm Fuyu persimmons
• 1/2 cup of red or purple grapes, sliced in half
• 1/4 cup of pomegranate seeds
• handful of walnuts (optional)
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of sherry vinegar
• pinch of salt
• freshly ground pepper, to taste
• 1 tablespoon of each: finely chopped mint, flat leaf parsley, and dill
• 1/2 avocado