Ingredients

• 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

Instructions

1. Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
2. 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.
3. Sprinkle salsa with toasted sesame seeds and serve chilled.
4. *Available in the Asian foods section of some supermarkets and at Japanese markets.