photo by Nigel Cox
Crunchy, creamy, and just a little spicy (thanks to the wasabi).
Test-kitchen tip:
To keep avocados from discoloring after they're diced, place them in a strainer or colander and rinse under cold running water, then drain well. The color will stay bright for at least an hour.
Recipe information
Yield
Makes about 4 cups
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
Preparation
Step 1
Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
Step 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.
Step 3
Sprinkle salsa with toasted sesame seeds and serve chilled.
Step 4
*Available in the Asian foods section of some supermarkets and at Japanese markets.
Recipe notes
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