Asian Avocado Salsa

Ingredients for Asian Avocado Salsa

• 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 spring onions, thinly sliced on diagonal (about 240ml )

• 120ml 1/3-inch cubes peeled jicama

• 2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes

How to make Asian Avocado Salsa

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, spring onions, and jicama; toss to coat. Gently stir in avocados. DO AHEAD: Can be made 1 hour ahead. Cover; chill.

Sprinkle salsa with toasted sesame seeds and serve chilled.

*Available in the Asian foods section of some supermarkets and at Japanese markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.