Name: Asian Avocado Salsa
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

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 notes

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