Spinach Salad With Fuyu Persimmon, Jicama & Avocado With Miso Dressing Recipe
This vibrant salad combines fresh spinach with a flavorful miso dressing, complemented by sweet persimmons, crunchy jicama, and creamy avocado. It's a delightful mix of textures and flavors that make for a refreshing and satisfying dish.
— Constant Cookbook
Ingredients
- 4 tsp fresh lime juice
- 4 tsp water
- 1 1/2 tbsp white miso (fermented soybean paste)
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1/3 cup plus 2 tbsp olive oil
- 6 oz. fresh spinach leaves
- 1 lb (about 1 1/2 large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced
- 1/4 medium-sized jicama, peeled and sliced into matchstick pieces
- 1 large, ripe avocado, halved, pitted, and thinly sliced
Instructions
- The Dressing:
- In a blender, combine lime juice, water, white miso, black pepper, and salt. Blend until smooth. With the blender running, slowly pour in olive oil. Stop pouring the olive oil a couple of times throughout this process, with blender running, to insure that the emulsification is forming well. Season to taste with additional salt and pepper.
- The Salad:
- Place fresh spinach leaves in a serving bowl. Toss the spinach with a few tablespoons of the miso dressing. Add the persimmon, jicama, and avocado and toss with a 2-3 additional tablespoons of dressing, to taste. Serve.
Prep Time
PT20M
Yield
Makes 4 first-course servings
Nutrition
- Calories: 481 kcal
- Carbohydrate Content: 50 g
- Protein Content: 4 g
- Fat Content: 33 g
- Saturated Fat Content: 5 g
- Sodium Content: 351 mg
- Fiber Content: 7 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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