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5 from 1 vote

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

A fresh spinach salad, with sweet persimmons, jicama and avocado is paired with a salty-sweet miso dressing.
Prep Time20 mins
Total Time20 mins
Course: Salads
Cuisine: Asian
Keyword: Healthy Appetizers
Servings: 4 Servings
Calories: 481kcal


The Dressing:

  • 4 teaspoons fresh lime juice
  • 4 teaspoons water
  • 1 ½ tablespoons white miso fermented soybean paste
  • ¼ teaspoon black pepper
  • teaspoon salt
  • 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


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.


Calories: 481kcal | Carbohydrates: 50g | Protein: 4g | Fat: 33g | Saturated Fat: 5g | Sodium: 351mg | Potassium: 908mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4060IU | Vitamin C: 101.6mg | Calcium: 87mg | Iron: 4.8mg