Avocado Sesame  Salad

Ingredients

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  • 2 (1 red +1 yellow) large bell peppers
  
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  • 1 1/2 tablespoons each sesame seeds and vegetable oil, I used avocado oil
  
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  • 1 large garlic clove, finely minced
  
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  • 1 heaping teaspoon finely grated ginger
  
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  • 1 tablespoon each soy sauce and white wine or unseasoned rice whine vinegar
  
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  • 1 1/2 teaspoons sugar
  
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  • 1/2 teaspoon coarse salt
  
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  • 1/4 teaspoon red pepper flakes or 1 small, dry, hot chile pepper, crumbled and seeded
  
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  • 2 whole green onions
  
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  • 1 large ripe Hass avocado (just before serving) halved, pitted, peeled, halved lengthwise and sliced crosswise; then gently tossed in 1 tablespoon lemon or lime juice
  
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  • 1 to 2 tablespoons fresh cilantro or parsley leaves, chopped
  

Directions

1. Char the bell peppers on the stove burner or under oven broiler, transfer to a glass or ceramic bowl, cover with plastic wrap and steam for about 15 minutes; then peel, discard seeds and slice into strips. Cover and chill for as long as 2 days.
2. To make the dressing: in a small frying pan, cook sesame seeds in oil over low heat until golden (about 2 minutes); stir in garlic and ginger; then remove pan from heat. Let cool and then whisk in soy, vinegar, sugar, salt and red pepper flakes. Cover and chill.
3. Before serving, place bell pepper strips in a colander and drain very well. Thinly slice green onions. In a medium mixing bowl combine the drained bell pepper strips, green onions and cilantro; mix in the dressing and very gently avocado slices.