Asian Avocado Salsa

• 1 tablespoon sesame seedssesame-seed
• 2 tablespoons unseasoned rice vinegarvinegar
• 1 tablespoon mirin (sweet Japanese rice wine)*mirin
• 2 teaspoons soy saucesoy-sauce
• 1 1/2 teaspoons Asian sesame oiloil
• 1 1/2 teaspoons coarse kosher
• saltsalt
• 1 teaspoon wasabi paste (horseradish paste)*wasabi
• 2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
• 4 green onions, thinly sliced on diagonal (about 1 cup)scallion
• 1/2 cup 1/3-inch cubes peeled jicamajicama
• 2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubesavocado

1. 01Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
2. 02Whisk 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.

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