East Meets West: Asian Inspired Guacamole

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Nutrition Facts

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Nutrition information
per serving

Calories 12

Total Fat 34g

Saturated Fat 56g

Trans Fat 78g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 9mg

Sodium 87mg

Total Carbs 65g

Dietary Fiber 43g

Total Sugars 32g

Protein 21g

Potassium 0mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All-American Recipe Contest 2014 First Prize Winner in the Guacamole, Salsa and Dips category. The author notes, “Since our great nation is a melting pot and California boasts a dominant Asian and Mexican culinary scene, this flavorful and refreshing guacamole is a fusion of the two cuisines.“

It has a refreshing crunch from the crisp jicama, a spicy bite from the freshly grated ginger, and an extra special zing from the lemongrass. Soy sauce replaces salt, red bell pepper fills in for the tomato, and cilantro still holds its own in this California twist on the Mexican “dip”.

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Serves: 4

Ingredients
Instructions

1/4 cup finely chopped jicama 1/4 cup finely chopped red bell pepper 2 Tbsp. finely chopped red onion 2 Tbsp. finely chopped scallion, plus additional for garnish 1 lime, juiced 3 Tbsp. cilantro, chopped 1 large cloves garlic, minced 2 tsp. freshly grated ginger 2 tsp. Peeled and minced fresh lemongrass, (feel free to use equal amounts of the lemongrass paste found in the produce section) 2 tsp. sesame oil 2 tsp. rice wine vinegar 2 tsp. soy sauce 1 1/2 tsp. sriracha or sambal (red chili paste), or more to taste 2 ripe, Fresh California Avocados, seeded and peeled 2 tsp. black sesame seeds, divided

Combine all of the ingredients except for the avocados in a medium-sized mixing bowl. Stir and let sit for 5-10 minutes.
Add avocado to the bowl and break into smaller chunks with a spoon, combining it with the other ingredients. Continue breaking it up and “mashing” it with a spoon until it’s reached your desired consistency. I like a chunky guacamole so I don’t mash it down too much.
Spoon the guacamole into a serving bowl and sprinkle with remaining sesame seeds and a pinch of scallions.

Serving Suggestion: Top off with additional sriracha if you’d like. Serve with tortilla chips or wontons. If you want to make your own wontons like I did, simply buy wonton wrappers from the store and fry in coconut oil. I used a medium non-stick pan and 1 tablespoon coconut oil. I fried 3-4 wrappers at a time and let dry and cool on a paper towel.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.