Fuyu Persimmon and Avocado Salad
JapaneseHardVeganDairy-FreeGluten-Free

Fuyu Persimmon and Avocado Salad

A delicious japanese dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

72 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 2 tablespoons fresh lemon juice
  • 4 teaspoons water
  • 1 1/2 tablespoons sweet white miso* (fermented soybean paste)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/3 cup olive oil
  • 3 firm-ripe California avocados (1 1/2 pound total)
  • 1 pound firm-ripe Fuyu persimmons
  • peeled
  • halved lengthwise
  • seeded if necessary
  • and thinly sliced crosswise
  • 2 bunches watercress (6 ounces total)
  • coarse stems discarded

Instructions

  1. 1

    Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth.

  2. 2

    With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition.

  3. 3

    Season with salt and pepper.

  4. 4

    Halve, pit, and peel avocados, then thinly slice crosswise.

  5. 5

    Gently toss together avocados, persimmons, and 6 tablespoons dressing.

  6. 6

    Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.

  7. 7

    Divide persimmon mixture among 6 plates and top with watercress. *Available at Asian markets and Uwajimaya (800-889-1928).

Cooking Timer

01:12:00
Custom Timer (minutes)

Recipe Info

Prep Time:31 min
Cook Time:41 min
Total Time:72 min
Difficulty:Hard
Servings:6