Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender.
Drain and refresh under cold water. Pat dry with paper towel.
Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.