Fuyu Persimmon and Avocado Salad

Fuyu Persimmon and Avocado Salad
Photo by Rita Maas


  • 1 ½ tablespoons sweet white miso (fermented soybean paste)
  • 3 firm-ripe California avocados
  • 2 bunches watercress
  • 1 pound firm-ripe Fuyu persimmons
  • 1/3 cup olive oil
  • 4 teaspoons water
  • 2 tablespoons fresh lemon juice
  • + 2 more ingredients
    • 1/8 teaspoon salt
    • ¼ teaspoon black pepper

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 toget...

View full recipe at Epicurious


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