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Asian Avocado Salsa

['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']

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.

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