Asian avocado salsa

AsianAvocadoSalsa
Side dish tonight, April 1, 2015
What a great side dish, hot hot hot, if you don’t like it so hot, just use the ½ tsp of wasabi instead of 1 tsp. Great side dish for any Asian dish
4 serving

  • 1 tablespoon Sesame Seeds
  • 2 tablespoons Unseasoned Rice Vinegar
  • 1 tablespoon Mirin (Sweet Japanese Rice Wine)
  • 2 teaspoons Soy Sauce
  • 1 ½ tsp Asian Sesame Oil
  • 1 ½ tsp 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)
  • ½ cup ⅓-Inch Cubes Peeled Jicama ( or crips green apples )
  • 2 large Avocados, halved, pitted, peeled, cut into ⅓-inch cubes

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.

Inspiration@
Epicurious.com
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