Asian Avocado Salad (adapted from epicurious.com)
1 tablespoon sesame seeds
2 cups coarsely chopped trimmed romaine lettuce
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 1/3-inch cubed, seeded Thai guava or green apple (can use jicama, also called munkaeo in Thai)
2 large avocados, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup grape tomatoes (for color)
2 tablespoons chopped cilantro and/or scallion, optional, for garnish
2 tablespoons unseasoned rice vinegar
1 tablespoon mirin (sweet Japanese rice wine)*
2 teaspoons soy sauce
1 1/2 teaspoons Asian sesame oil
1 teaspoon sea salt (kosher salt in original recipe)
1 teaspoon sugar, optional
1 teaspoon wasabi paste (use more if more heat is desired)
Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes. Transfer to small bowl to cool.
Whisk salad dressing ingredients in large bowl to blend. Add lettuce or watercress, green onions, and guava or jicama; toss to coat. Add avocados and gently toss.
Sprinkle salad with toasted sesame seeds and cilantro/scallion. Chill and serve.
DO AHEAD: Can be made 1 hour ahead. Cover; chill.
*Available in the Asian foods section of some supermarkets and at Japanese markets.