East Meets West: Asian-Inspired Guacamole

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East Meets West: Asian-Inspired Guacamole

Recipe type: Yield: 4 Prep time: Cook time: Total time:

2014 All-American Recipe Contest First Prize Winning Asian Inspired Guacamole Recipe from Leslie F. of DashofLes.com


¼ cup finely chopped jicama
¼ 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 clove 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 ½ tsp. Sriracha or sambal (red chili paste), or more to taste
2 large ripe, Fresh California Avocados, seeded and peeled
2 tsp. black sesame seeds, divided


  1. Combine all of the ingredients except for the avocados in a medium-sized mixing bowl.
  2. Stir and let sit for 5-10 minutes.
  3. Add avocado to the bowl and break into smaller chunks with a spoon, combining it with the other ingredients.
  4. Continue breaking it up and "mashing" it with a spoon until it’s reached your desired consistency.
  5. Spoon the guacamole into a serving bowl and sprinkle with remaining sesame seeds and a pinch of scallions.
  6. Top off with additional Sriracha if you’d like.
  7. Serve with tortilla chips or wontons.
  8. To make your own wontons, simply buy wonton wrappers from the store and fry in coconut oil.
  9. Use a medium non-stick pan and 1 tablespoon coconut oil.
  10. Fry 3-4 wrappers at a time and let dry and cool on a paper towel.

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