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Asian Avocado Salsa

Name: Asian Avocado Salsa
Cuisine: japanese
Ingredients: 1 tablespoon sesame seeds; 2 tablespoons unseasoned rice vinegar; 1 tablespoon mirin (sweet Japanese rice wine)*; 2 teaspoons soy sauce; 1 1/2 teaspoons Asian sesame oil; 1 1/2 teaspoons coarse kosher; salt; 1 teaspoon wasabi paste (horseradish paste)*; 2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches); 4 green onions, thinly sliced on diagonal (about 1 cup); 1/2 cup 1/3-inch cubes peeled jicama; 2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes

A small grocery run gets this on the table.

Ingredients

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directions

1.
Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
2.
Whisk next 6 ingredients in large bowl to blend. Add watercress, green onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.
3.
Sprinkle salsa with toasted sesame seeds and serve chilled.
4.
*Available in the Asian foods section of some supermarkets and at Japanese markets.

Recipes sourced from Epicurious.com.

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