Asian Avocado Salsa

From the kitchen of Carly

Creamy avocado meets peppery watercress in this bright, sesame-forward salsa. A whisper of wasabi heat and mirin sweetness balance the rice vinegar bite, while toasted sesame seeds add crunch. Chill it ahead and serve cold alongside grilled fish or chicken.

Asian Avocado Salsa

Bright, crunchy, and alive with wasabi heat, this salad turns avocado into something you've probably never made. The creamy fruit gets sharp and textured against watercress, jicama, and a vinegary sesame dressing that actually tastes like something. Toast your own seeds and you're already ahead. Serve it cold and let the flavors settle for an hour if you can.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 tbspsesame seeds
  • 2 tbspunseasoned rice vinegar
  • 1 tbspmirin *
  • 2 tspsoy sauce
  • 1 1/2 tspAsian sesame oil
  • 1 1/2 tspcoarse kosher
  • 1salt
  • 1 tspwasabi paste *
  • 2 cupcoarsely chopped trimmed watercress
  • 4green onions, thinly sliced on diagonal
  • 1/2 cup1/3-inch cubes peeled jicama
  • 2 largeavocados
  • 1halved
  • 1pitted
  • 1peeled
  • 1cut into 1/3-inch cubes

Instructions

  1. Toast the sesame seeds in a dry skillet over medium heat, stirring occasionally, until fragrant and light golden, about 2 minutes. Tip them into a small bowl to cool.

  2. In a large bowl, whisk together the rice vinegar, mirin, soy sauce, sesame oil, kosher salt, and wasabi paste until smooth. Add the watercress, green onions, and jicama and toss to coat everything evenly. Gently fold in the avocado cubes, taking care not to mash them. The salsa can be made up to 1 hour ahead; cover and keep chilled until ready to serve.

  3. Scatter the toasted sesame seeds over the top and bring the salsa to the table cold.

Tips from the kitchen

  • Toast the sesame seeds in a dry pan and let them cool completely before sprinkling on top, otherwise they'll lose their crunch and stick to the dressing.
  • Add avocado at the very end and fold it in gently so it doesn't turn to mush. The cubes stay intact if you're patient.
  • Wasabi paste is crucial here, it's what makes this taste different from guacamole. Start with a teaspoon and taste before adding more.

Variations

  • Swap jicama for grated daikon or thinly sliced radish if you can't find it in your market.
  • Use cilantro or mint instead of watercress for a different green, though watercress gives you a peppery edge that's worth hunting down.
  • Add cooked shrimp or crab to turn this into a light main course, and use twice the dressing.
  • Top with crispy wonton strips or fried onions for textural contrast if you're serving it as a composed side dish.

Make ahead and storage

Cover and chill for up to 1 hour before serving. Beyond that, the avocado starts to brown and soften. Don't freeze.