
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
Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth.
- 2
With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition.
- 3
Season with salt and pepper.
- 4
Halve, pit, and peel avocados, then thinly slice crosswise.
- 5
Gently toss together avocados, persimmons, and 6 tablespoons dressing.
- 6
Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
- 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