Fuyu Persimmon and Avocado Salad

Ingredients for Fuyu Persimmon and Avocado Salad

• 2 tablespoons fresh lemon juice

• 20ml water

• 1 1/2 tablespoons sweet white miso* (fermented soybean paste)

• 1/4 teaspoons black pepper

• 1/8 teaspoons salt

• 80ml olive oil

• 3 firm-ripe California avocados (675g total)

• 450g firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise

• 2 bunches watercress (170g total), coarse stems discarded

How to make Fuyu Persimmon and Avocado Salad

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 90ml dressing. Toss watercress with just enough dressing to coat (about 45ml ) in another bowl.

Divide persimmon mixture among 6 plates and top with watercress.

*Available at Asian markets and Uwajimaya (800-889-1928).

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.