Avocado Sesame Salad

• 2 (1 red +1 yellow) large bell peppers
• 1 1/2 tablespoons each sesame seeds and vegetable oil, I used avocado oil
• 1 large garlic clove, finely minced
• 1 heaping teaspoon finely grated ginger
• 1 tablespoon each soy sauce and white wine or unseasoned rice whine vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon coarse salt
• 1/4 teaspoon red pepper flakes or 1 small, dry, hot chile pepper, crumbled and seeded
• 2 whole green onions
• 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
• 1 to 2 tablespoons fresh cilantro or parsley leaves, chopped

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.

bell peppers, sesame seeds, garlic, ginger, soy sauce, sugar, coarse salt, red pepper, green onions, avocado, fresh cilantro

Taken from food52.com/recipes/17977-avocado-sesame-salad (may not work)