East Meets West: Asian Inspired Guacamole

Serves: 4


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.