i'd been letting some avocados ripen on the counter for a few days for a different recipe but decided to use it for the asian avocado salsa. now, what to put the salsa on, that was the question. i headed to tj's to have a look around; i was thinking either pork, skirt steak, or tuna. i settled on pork tenderloin, which ended up being a good choice.
unfortunately, tj's did not carry three of the vegetables listed in the ingredients (watercress, green onions, and jicama). and then ian started complaining about a stomach ache so i grabbed some microgreens and hoped for the best.
when i got home, i checked the radishes in the fridge, hoping they were still good (to substitute for the jicama) but no luck. then i remembered there was a single japanese cucumber on the vine in the yard. perfect.
i roasted the pork in the oven after rubbing it with olive oil, salt and pepper. meanwhile, i made the "salsa," which in the end didn't really seem like a salsa but more like a salad. i omitted the green onion (because i didn't have it) and the wasabi (since the kids would be eating it). i have to say, though, the modifications i made were great. rupert and i really enjoyed both the pork (way better than pork chops) and the salsa/salad. it was really refreshing for a warm summer evening.
i think if i make this again for, say, a seared tuna, i'd use the green onion and wasabi. i can see various versions of this salsa being great with a variety of meats.