Rabbi Margaret's Winter Breakfast: Persimmons and Avocado Salad

My dear friend and colleague Rabbi Margaret Holub features this recipe as the very first in her self published cookbook of winter recipes. I had never heard of fuyu persimmons, but as soon as I read this recipe and learned that Margaret ate this salad for breakfast during the winter months, I had to make it immediately. First, I had to find fuyu persimmons. Turns out, fuyu persimmons are from Japan, but they now grow  in Northern California  as well, which explains Margaret's attachment. (She lives in Mendocino). I found them at the local yuppie Farmer's Market and then, for much less money, in the local independent Produce Junction.  This salad tastes great and is gorgeous to look at too. Serve for breakfast, lunch or dinner. Thank you, Margaret!

2 small fuyu persimmons
1 large avocado
thinly sliced radishes (to taste)
handful of pomegranate seeds (unless you are too lazy --it really tastes fine without them)

fresh lime juice, salt, pepper

Slice the tops off the persimmons and cut into segments (you can leave the skin on)
Cut up the avocado however you like (skin off!)
add radishes and pomegranate seeds (Seth thinks the seeds  simply "gild the lily;" Margaret responds:
"Gild the lily R Us."

Dress with lime, salt and pepper.