Asian Avocado Salsa

Name: Asian Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 2 larges avocados, halved, pitted, peeled, cut into 1/3-inch cubes; 2 teaspoons coarse kosher; 237 milliliters green onions, thinly sliced on diagonal (about; 118 milliliters 1/3-inch cubes peeled jicama; 1 Tbsp mirin (sweet Japanese rice wine); 4 servings salt; 2 teaspoons Asian sesame oil; 1 Tbsp sesame seeds; 2 teaspoons soy sauce; 473 milliliters coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches); 2 Tbsps unseasoned rice vinegar; 1 teaspoon wasabi paste (horseradish paste)

The recipe Asian Avocado Salsan is ready in approximately 45 minutes and is definitely a tremendous gluten free and vegan option for lovers of Mexican food. For $1.37 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains roughly 4g of protein, 17g of fat, and a total of 212 calories. If you have sesame seeds, coarse kosher, asian sesame oil, and a few other ingredients on hand, you can make it.

Instructions

Stir sesame seeds in dry skilletover medium heat until aromaticand light golden, about 2 minutes.

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Sesame Seeds

Transfer to small bowl to cool.

Equipment you will use

Bowl

Whisk next 6 ingredientsin large bowl to blend.

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Whisk

Bowl

Addwatercress, green onions, andjicama; toss to coat. Gently stir inavocados. DO AHEAD: Can bemade 1 hour ahead. Cover; chill.

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Green Onions

Sprinkle salsa with toastedsesame seeds and serve chilled.

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Salsa

Seeds

*Available in the Asian foodssection of some supermarketsand at Japanese markets.

To keep avocados from discoloringafter they're diced, place themin a strainer or colander and rinseunder cold running water, thendrain well. The color will staybright for at least an hour.

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Avocado

Water

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Colander

Sieve

Equipment

Ingredients

Servings:

2larges

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

coarse kosher 237milliliters

green onions, thinly sliced on diagonal (about 118milliliters

1/3-inch cubes peeled jicama 1Tbsp

mirin (sweet Japanese rice wine)4servings

salt 2teaspoons

Asian sesame oil 1Tbsp

sesame seeds 2teaspoons

soy sauce 473milliliters

coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)2Tbsps

unseasoned rice vinegar 1teaspoon

wasabi paste (horseradish paste)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.