A well-meaning neighbor pointed out to us recently that we usually only eat a single dish for dinner. No appetizers. No side dishes.
She was right. We’ll sometimes have a grain to accompany dinner, such as homemade bread or brown rice, but generally one bowl is what you get.
This doesn’t bother us in the slightest, even when that “one bowl” is full of dip. In fact, ESPECIALLY when that one bowl is full of dip. Because that means it’s Asian Avocado Salsa night at the Bean house.
This dish has made an appearance at least monthly lately. We eat it with blue corn tortilla chips and spend most of mealtime in raptures. It’s hearty but naturally that doesn’t stop us from doubling the recipe. 😉
It doesn’t keep very well due to the avocado, so come to the table hungry.
No picture of the final product or even most of the ingredients but here you go:
Toasted sesame seeds
Pea shoots from the farmer’s market. We use these and/or watercress from the Asian supermarket and/or radish sprouts. The goal is crunchy and a bit spicy for the greens.
Don’t skimp on the green onions!
Feel free to increase the jicama. It’s, crunchy, refreshing and available at our Meijer’s and Asian supermarkets.
Inexplicably, the last photo I took was as we started throwing in chunks of avocado:
The final product, I’ll be honest, is only slightly more appealing in appearance but the flavor and texture rock. Also, I should mention that it is not a frugal meal, but it IS a fabulous one.
(Side note: Neighbors-who-we-shared-with-last-time – if the flavor was a bit bland, it may be due to me forgetting the wasabi paste. We refer to that night now as the Avocado Tragedy of 2010 because those 4 lovely avocados were forced to meet their end in an incomplete bowl of salsa.)