Asian Avocado Salsa

Not only are avocados in season but they provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

This is a fun twist on traditional salsa. It’s a little crunchy, creamy, and just a little spicy (thanks to the wasabi).  For something a little different serve with blue corn tortilla chips.


•    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


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. DO AHEAD: Can be made 1 hour ahead. Cover; chill.

Sprinkle salsa with toasted sesame seeds and serve chilled.

*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.
yield: Makes about 4 cups

Recipe courtesy of


2 Responses to “Asian Avocado Salsa”
  1. John Lucas says:

    thanks for the greatpost

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