Fuyu Persimmon and Avocado Salad
Need a gluten free and vegan side dish? Fuyu Persimmon and Avocado Salad could be an outstanding recipe to try. One portion of this dish contains about 8g of protein, 29g of fat, and a total of 324 calories. This recipe serves 6. If you have olive oil, watercress, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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.
Divide persimmon mixture among 6 plates and top with watercress.
*Available at Asian markets and Uwajimaya (800-889-1928).