Persimmon Avocado Salad with Sesame Lime Dressing

Persimmon Avocado Salad with Sesame Lime Dressing

Ingredients:

  • 3 tbsp. toasted sesame oil
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. brown rice vinegar
  • 1 tbsp. honey
  • 1 tbsp. sesame seeds
  • 1 small garlic clove, minced
  • 1 tbsp. white miso
  • ½ cup pepitas
  • 2 Fuyu persimmons
  • 1 small, ripe avocado
  • 1 large bunch spinach (about 8 cups)
  • ¼ cilantro leaves

Directions:

  1. In a small bowl, combine sesame oil, lime juice, brown rice vinegar, honey, sesame seeds, and garlic. Mash the miso against the side of the bowl with a fork to dissolve, and whisk all ingredients vigorously until emulsified. Set aside.
  2. In a small, dry pan over medium heat, toast the pepitas until they are golden brown, stirring often, about 3 to 5 minutes. Set aside to cool.
  3. Halve the persimmons, remove any seeds, and slice thinly, lengthwise. Cut the avocado in half and remove the pit. Remove the skin and slice thinly, lengthwise.
  4. Combine the spinach, cilantro, avocado, persimmons, and pepitas in a large salad bowl. Toss with the dressing,
  • 327 calories
  • 22 grams fat
  • 33 grams carbs
  • 7 grams protein

mango-avocadosalad

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