Asian Avocado Salsa

Preparation 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. DO AHEAD: Can be made 1 hour ahead. Cover; chill. Sprinkle salsa with toasted sesame seeds and serve chilled. *Available in the Asian foods section of some supermarkets and at Japanese markets. Test-kitchen tip:To keep avocados from discoloring after they're diced, place them in a strainer or colander and rinse under cold running water, then drain well. The color will stay bright for at least an hour.

Preparation 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. DO AHEAD: Can be made 1 hour ahead. Cover; chill. Sprinkle salsa with toasted sesame seeds and serve chilled. *Available in the Asian foods section of some supermarkets and at Japanese markets. Test-kitchen tip:To keep avocados from discoloring after they're diced, place them in a strainer or colander and rinse under cold running water, then drain well. The color will stay bright for at least an hour.