Dec 5
2009

Spinach Salad with Persimmon, Jicama & Avocado with Miso Dressing Recipe

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A fresh spinach salad, with sweet persimmons, jicama and avocado is paired with a salty-sweet miso dressing.
Spinach Salad with Fuyu Persimmons, Jicama & Avocado with Miso Dressing Recipe

Eat an apple before you go, fill your plate with plenty of veggies, drink lots of water…and so on. These are just of few of the tips provided by the diet experts to help us survive the plentiful offerings of holiday buffets and cocktail parties, and avoid the dreaded holiday weight gain. That’s all well and good until the waiter whisks by with the tray of bacon-wrapped scallops and Brie cheese canapés.

The only way I’m going to lose weight at a Christmas party is by sprinting after that ever-elusive black and white-clad scoundrel. I have no idea why my husband denies all knowledge of my existence at these functions. Rather than deny myself the satisfaction of these party goodies, I have decided the best way to insure that my jeans still fit by New Year’s is to eat more healthfully at home.

After using some of the persimmons given to me by Kalyn of Kalyn’s Kitchen (given to her by Andrea of Rookie Cookery) in my Pan-Fried Brie with Persimmon Salsa Canapés, I wanted to try something a little lighter. I found a variation of this recipe from Gourmet Magazine and made my own version by changing the ingredients of the dressing, combining miso, lime juice, and olive oil. The persimmons, jicama, avocado, and spinach compliment each other in both taste and texture. At first, I was a bit skeptical about the flavors of the dressing, but was very pleasantly surprised by the salty-sweet juxtaposition of the persimmons and miso.

The recipe:

The dressing:

In a blender, combine 4 teaspoons fresh lime juice, 4 teaspoons water, 1 1/2 tablespoons white miso (fermented soybean paste), 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Blend until smooth.


With the blender running, slowly pour in 1/3 cup plus 2 tablespoons 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 6 ounces fresh spinach leaves in a serving bowl. Peel, cut in half lengthwise, seed (if necessary), and thinly slice 1 pound (about 1 1/2 large) firm, but ripe, Fuyu persimmons. Peel and cut 1/4 of a medium-sized jicama into matchstick pieces.


Halve, pit, and peel one large, ripe avocado, and slice thinly. 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.

Other salads with persimmons:

Kalyn’s Kitchen’s Black Bean Salad with Fuyu Persimmon, Avocado, & Lime-Cumin Dressing
Savour Fare’s Arugula Salad with Persimmons & Gouda
Rice & Wheat’s Baby Spinach Salad with Persimmons, Blue Cheese & Candied Walnuts
Hobson’s Choice Warm Persimmon Salad with Spanish Chorizo & Cabrales
The Culinary Chase’s Rocket & Prosciutto-Wrapped Persimmon Salad

Spinach Salad with Fuyu Persimmon, Jicama & Avocado with Miso Dressing Recipe
 
Prep time
Total time
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Makes 4 first-course servings
Ingredients
The dressing:
  • 4 tsp fresh lime juice
  • 4 tsp water
  • 1½ tbsp white miso (fermented soybean paste)
  • ¼ tsp black pepper
  • ⅛ tsp salt
  • ⅓ cup plus 2 tbsp olive oil
The salad:
  • 6 oz. fresh spinach leaves
  • 1 lb (about 1½ large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced
  • ¼ medium-sized jicama, peeled and sliced into matchstick pieces
  • 1 large, ripe avocado, halved, pitted, and thinly sliced
Instructions
The dressing:
  1. 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:
  1. 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.

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{ 29 comments… read them below or add one }

1 Kalyn December 5, 2009 at 5:14 am

Just gorgeous. That would be a perfect lunch for me! (And may I say your blog looks fantastic!)

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2 Angie's Recipes December 5, 2009 at 8:35 am

Simply delicious!
I want to have some salad for lunch today too!

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3 Divina Pe December 5, 2009 at 2:28 pm

Love the salad with all the wonderful ingredients. They're healthy yet definitely good enough to be served on a Christmas table.

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4 LollyChops December 5, 2009 at 2:46 pm

That dressing looks fantastic!!!

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5 Danielle December 5, 2009 at 2:52 pm

Wow! What a wonderful combination of ingredients! Really great!

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6 April Cavin December 5, 2009 at 3:23 pm

I would happily eat this in place of calorie-laden apps. Love the flavor combo–

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7 Tasty Trix December 5, 2009 at 3:49 pm

I think I may need to eat nothing but this for the next month!!

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8 citronetvanille December 5, 2009 at 3:55 pm

Love salads of all kinds, but never used persimons, I just eat them as a fruit. I love the light dressings too! delicieux!

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9 Claudia December 5, 2009 at 3:58 pm

I love every possible combintion for spinach salads. This looks so delicious.But I will confess – I partake of all holiday goodies and worry about my jeans later.

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10 Winnie December 5, 2009 at 4:22 pm

That looks great! I love miso dressings…you and Kalyn are inspiring me to get those persimmons!

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11 lululu December 5, 2009 at 4:29 pm

When I saw the title of this dish, the word of "persimmons" has made me guess a little bit about what kind of dressing you would made to go with it.
Putting miso sounds very interesting, and I bet the savory taste of miso went perfectly well with the sweet fruit in the salad!

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12 Laura December 5, 2009 at 8:54 pm

This looks fabulous, A perfect lunch:)

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13 pegasuslegend December 5, 2009 at 10:56 pm

very different and so healthy would be a great brunch :)

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14 Miranda December 6, 2009 at 3:18 am

This is so healthy and wonderful. It is a great and fantastic recipe. I love it!

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15 Cookin' Canuck December 6, 2009 at 4:23 am

Thanks to all of you for your comments! My husband and I polished off a huge bowl of this salad for lunch yesterday. The miso dressing makes a great accompaniment to the sweet persimmons and jicama.

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16 MMary December 6, 2009 at 1:26 pm

A colourful and healthy salad. I would love this one especially with the persimmons. They are so delicious.

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17 MaryMoh December 6, 2009 at 1:28 pm

This salad looks very colourful and healthy. I love persimmons. I'm sure the salad tastes very delicious.

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18 Shirley December 6, 2009 at 1:39 pm

Lol! I like your intro. I guess its "survival of the fit".

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19 Vegetable Matter December 6, 2009 at 1:49 pm

Another great idea for persimmons, a fruit I never know how to use. They look especially pretty with the thick avocado wedges. Well done. Again!

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20 Lea Ann December 6, 2009 at 2:04 pm

What a beautiful salad! And so healthy. Can't wait to try it.

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21 Tasty Eats At Home December 6, 2009 at 10:56 pm

This has to be just about the most beautiful salad ever! And with persimmons, yum!

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22 penny aka jeroxie December 7, 2009 at 3:17 am

that is super healthy and something I can make while living in a kitchen without a rangehood!

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23 NOELLE December 7, 2009 at 8:19 pm

Such a lovely salad and combination of ingredients!

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24 Flavor of Italy December 7, 2009 at 9:10 pm

At our cooking school we pick whatever fresh herbs we fancy, blend them with olive oil and lemon juice from out trees and blend. A great dressing for any salad and great on the one you've featured. Here's more info on olive oil you might enjoy:
http://flavorofitalyblog.blogspot.com/2009/12/olive-picking-season-frantoio.html

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25 My Little Space December 17, 2009 at 12:07 pm

Now, this is something new to try! Using miso paste in salad sauce.. what a flavour! Bravo.

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26 ejm December 17, 2009 at 12:35 pm

I got all excited when I saw the "Canuck" in your name on Kalyn's site and that you had persimmons too. I thought perhaps you might be near Toronto too and would be able to tell me where you got your persimmons….

And now, along with persimmons, I have another new thing to look for: jicama – because your salad looks and sounds wonderful! And with its looks, I think it would be an ideal appetizer before a festive dinner.

I know what you mean about holiday parties. It drives me crazy that people don't make sure that there are several non-fat but flavourful things to munch on. (But I too adore those bacon-wrapped scallops. Or bacon-wrapped dates… mmmmmmmm…)

-Elizabeth

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29 Vince January 19, 2014 at 4:24 pm

Great recipe! Only critique is that I think that you mean “ensure,” and not “insure.” Sorry to be pedantic; it’s just that that particular mixup is a pet peeve of mine! :P

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