If you came to the acupuncture open house and patient appreciation day there’s one thing that was a hit with everyone—the Avocado dip! Lisa Malmstadt is one heck of a massage therapist (her free chair massages were a hit too!) and a great cook to boot. She shared the recipe with me so I can pass it on.
Asian Avocado Salsa
Yield: about 4 cups
Ingredients
- 1 Tablespoon sesame seeds
- 2 Tablespoons unseasoned rice vinegar
- 1 Tablespoon mirin (sweet Japanese rice wine)
- 2 Tablespoons soy sauce
- 1 ½ teaspoons Asian sesame oil
- 1 ½ teaspoons coarse kosher salt
- 1 teaspoon wasabi 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)
- ½ cup 1/3 inch cubes peeled jicama
- 2 large avocados, halved, pitted, peeled, cut into 1/3 inch cubes
Preparation
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. Can be made 1 hour ahead. Cover; chill.
Sprinkle salsa with toasted sesame seeds and serve chilled with rice crackers. Enjoy!
(Image Source: Livin’ Spoonful)
