Fuyu Persimmon and Avocado Salad
A fresh and elegant salad combining sweet Fuyu persimmons with creamy avocados and peppery watercress, dressed in a smooth miso-lemon vinaigrette. Perfect as a light meal or sophisticated starter.
Ingredients
- •2 tablespoons fresh lemon juice
- •4 teaspoons water
- •1½ tablespoons sweet white miso
- •¼ teaspoon black pepper
- •⅛ teaspoon salt
- •⅓ cup olive oil
- •3 whole avocados
- •1 pound Fuyu persimmons
- •2 bunches watercress
- •watercress stems
Cooking Instructions
- 1.
Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
5 min
- 2.
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
10 min
- 3.
Divide persimmon mixture among 6 plates and top with watercress.
5 min
- 4.
*Available at Asian markets and Uwajimaya (800-889-1928).
