Cook the pasta in boiling salted water. I used some cute ribbon shaped farfalle this time.
Cut the avocado in half. Mash half into a cream like consistency. Cut up the other half into 1cm dice. Sprinkle lemon juice over both to prevent discolorization.
Grind up the sesame seeds in a suribachi (Japanese grinding bowl) or with a mortar and pestle. Finely shred the shiso leaves.
Mix all the ☆ ingredients with the creamed half of the avocado.
Put the boiled pasta in the mixture from Step 4 and combine well.
Lightly fold in the reserved diced avocado and the shiso leaves to finish. (Make sure not to crush the diced avocado.)
I used farfalle this time, but fusilli or rigatoni work well too.
(Recipe ID: 1715052) "Easy Sweet Potato and Egg Salad" also has tons of sesame seeds in it.
Story Behind this Recipe
I love sesame seeds. I love avocado too. This is a recipe that just came to my mind when I was preparing lunch one day. The grated cheese adds richness and the shiso leaves add a refreshing finish.
Even if it seems like a bother, it's best to grind up the sesame seeds just before serving for maximum flavor. Add a very generous amount of sesame seeds - an amount that seems like too much is about right for this. If you put in too many shiso leaves it will be too strong, so be careful. This salad is best made just before serving, so you can't make it in advance. Don't eat it with your hands right out of the mixing bowl!