Asian Avocado Salsa

Asian Avocado Salsa
Photo by Nigel Cox


  • 1 ½ teaspoons coarse kosher
  • 1 ½ teaspoons Asian (toasted) sesame oil
  • 1 tablespoon mirin (sweet Japanese rice wine)*
  • 2 tablespoons unseasoned rice vinegar
  • 4 green onions
  • ½ cup 1/3-inch cubes peeled jicama
  • 2 large avocados
  • + 5 more ingredients
    • salt
    • 2 cups coarsely chopped watercress
    • 1 tablespoon sesame seeds
    • 2 teaspoons soy sauce
    • 1 teaspoon wasabi paste (horseradish paste)*

Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool. 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....

View full recipe at Epicurious


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