Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. Today’s recipe, Asian Avocado Salsa, is one of those where I read it, thought it would be amazing, but husband was skeptical. I assured him that it would be amazing – crunchy from the watercress and jicama, creamy from the avocado, perfectly spiced. Well, it was all those things, and husband was completely sold on it.
I am still shocked I missed it the first time I read that issue of Bon Appetit last summer, but so glad I found it this spring. By the way, Bon Appetit had a great tip for preventing discoloration of avocados: 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.
Asian Avocado Salsa
From Bon Appetit Magazine, August 2008
(makes 3-4 cups)
1 tablespoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine – I leave this out or sub a tiny smidge of agave for it)
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons coarse kosher
1 teaspoon wasabi paste (I don’t like horseradish that much so sub in a touch of hot sauce or cayenne)
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 (I substitute a crisp apple when I can’t find 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. Sprinkle salsa with toasted sesame seeds and serve chilled.
And, according to husband, equally delicious with steak:
General Disclosures & Disclaimers