Directions: Bring a large pot of salted water to the boil and blanch fiddleheads for 1 minute. Drain and run under cold water to stop cooking. Pat dry with a clean dish towel.
In a large bowl, combine fiddleheads, avocados and sesame seeds.
In a small bowl, whisk together canola oil, rice vinegar, and toasted sesame oil. Pour over the fiddlehead and avocado mixture and gently toss.
Sprinkle with sea salt and serve at room temperature or slightly chilled. Enjoy!