Fuyu Persimmon and Avocado Salad - Japanese Recipe

Ingredients

• 2 tablespoons fresh lemon juice
• 4 teaspoons water
• 1 1/2 tablespoons sweet white miso* (fermented soybean paste)
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/3 cup olive oil
• 3 firm-ripe California avocados (1 1/2 pound total)
• 1 pound firm-ripe Fuyu persimmons
• peeled
• halved lengthwise
• seeded if necessary
• and thinly sliced crosswise
• 2 bunches watercress (6 ounces total)
• coarse stems discarded