Photo: Anna Pelzer
Spinach Salad with Fuyu Persimmon, Jicama & Avocado with Miso Dressing Recipe
10 ingredients
20 min
Makes 4 first-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
463
Calories
7g
Protein
37g
Fat
34g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Jicama | 1 cup (120g) | 46 |
| Miso | 1 tbsp (18g) | 34 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soybean | not in our table | 0 |
| Persimmon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tsp fresh lime juice
- 4 tsp water
- 1 1/2 tbsp white miso (fermented soybean paste)
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1/3 cup plus 2 tbsp olive oil
- 6 oz. fresh spinach leaves
- 1 lb (about 1 1/2 large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced
- 1/4 medium-sized jicama, peeled and sliced into matchstick pieces
- 1 large, ripe avocado, halved, pitted, and thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes