Fuyu Persimmon and Avocado Salad

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

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.
Ingredients you will need
Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
PepperPepper
WaterWater
MisoMiso
SaltSalt
Cooking OilCooking Oil
Equipment you will use
BlenderBlender
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.
Ingredients you will need
PersimmonPersimmon
WatercressWatercress
AvocadoAvocado
Equipment you will use
BowlBowl
3
Divide persimmon mixture among 6 plates and top with watercress.
Ingredients you will need
WatercressWatercress
PersimmonPersimmon
4
*Available at Asian markets and Uwajimaya (800-889-1928).

Equipment

DifficultyMedium
Ready In45 m.
Servings6
Health Score35
Magazine