* Exported from MasterCook *
Asian Avocado Salsa
Recipe By :Jill Silverman Hough
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cubed jicama -- 1/3-inch cubes peeled
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 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.
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.
Makes about 4 cups (8 one-half cup servings)
*Available in the Asian foods section of some supermarkets and at Japanese markets.
Crunchy, creamy, and just a little spicy (thanks to the wasabi), this salsa packs a punch.
Cuisine:
"Asian"
Source:
"Bon Appetit, August 2008"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 107 Calories; 9g Fat (71.9% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 449mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 3829 734 26063 0 905673 0
