Asian Avocado Salsa


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


  • 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


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)

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