* 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
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 peeled jicama cubes -- 1/3-inch cubes
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.
Makes about 4 cups
*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.
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 2012"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 105 Calories; 9g Fat (73.4%
calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 27261 0 0 3794 0
