East Meets West: Asian Inspired Guacamole

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Nutritional Highlights (per serving)

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34 g
Total Fat
65 g
Total Carbs
21 g
9 mg
 East Meets West: Asian Inspired Guacamole

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".


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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine all of the ingredients except for the avocados in a medium-sized mixing bowl. Stir and let sit for 5-10 minutes.
  2. 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.
  3. 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.

Calories 12
Total Fat 34 g
Trans Fat 78 g
Saturated Fat 56 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Total Carbs 65 g
Dietary Fiber 43 g
Total Sugar 32 g
Protein 21 g
Cholesterol 9 mg
Sodium 87 mg
Potassium 0 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Leslie F

Leslie F. of

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