Jicama Persimmon Miso Salad

We'd recently bought a jicama since they were on sale, and I thought back to Jicama Slaw, thinking I might make it again. Then I saw the ripening persimmons my parents gave us. I also remembered we had some lettuce since we originally planned on packing sandwiches when we hiked Raven Rock. Except we decided to make Fan Tuan instead, so I thought about combining our odds and ends into some sort of salad.

At first, I wasn't so sure of the flavor combo - jicama and persimmons? One slightly sweet and crunchy, and the other sweet and firm? Maybe a savory and tangy dressing could tie it all together. So I went with miso and lime. Another odd couple, but along with the avocado, it really worked to pull everything together. Next time, I'm thinking I'll also add a bit of red onion. :)

What's an odd sounding flavor combo you like?

Jicama Persimmon Miso Salad

by CJ Huang

Toss some jicama and persimmons into your lettuce salad. Top it off with a citrusy miso dressing for one flavorful and texturally diverse Jicama Persimmon Miso Salad!

Prep time: 15 minutes
Cook time: none
Total time: 15 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
454 grams	1 pound		3	persimmons, cut into eighths or sixteenths
210 grams	7.875 ounces		1/3	jicama, cut into 1/4 x 1/4 x 1 inch pieces
172 grams	6.125 ounces		1	avocado, cubed	Find out how to cut an avocado here.
		1 tablespoon		lime juice
		1.5 tablespoons		white miso
		1/2 cup		olive oil
			1 head	romaine lettuce, cut

Methods:

	1. Gather all materials.
	2. Beat together lime juice, miso, and olive oil. Add in water to thin if desired.
	3. Toss together remaining materials, and add dressing just before serving.