A fresh spinach salad, with sweet persimmons, jicama and avocado is paired with a salty-sweet miso dressing.
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 ½ tablespoons white miso (fermented soybean paste), ¼ teaspoon black pepper, and ⅛ teaspoon salt. Blend until smooth.
With the blender running, slowly pour in ⅓ 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 ½ large) firm, but ripe, Fuyu persimmons. Peel and cut ¼ 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
Printable Recipe
Spinach Salad with Persimmon and Miso Dressing Recipe
Ingredients
The Dressing:
- 4 teaspoons fresh lime juice
- 4 teaspoons water
- 1 ½ tablespoons white miso fermented soybean paste
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- ⅓ cup + 2 tablespoons olive oil
The Salad:
- 6 ounces fresh spinach leaves
- 1 pound about 1 ½ 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:
- 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.
Nutrition
Vince
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! 😛
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ejm
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
My Little Space
Now, this is something new to try! Using miso paste in salad sauce.. what a flavour! Bravo.
Flavor of Italy
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
NOELLE
Such a lovely salad and combination of ingredients!
penny aka jeroxie
that is super healthy and something I can make while living in a kitchen without a rangehood!
Tasty Eats At Home
This has to be just about the most beautiful salad ever! And with persimmons, yum!