Later On

A blog written for those whose interests more or less match mine.

Asian Avocado Salsa

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The Eldest passes along this recipe to assist with my avocado stash:

You can view the complete recipe online

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 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

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. Cover; chill.

Sprinkle salsa with toasted sesame seeds and serve chilled.

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

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.

Written by LeisureGuy

21 July 2008 at 8:47 am

Posted in Daily life, Food, Recipes

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