|1 tablespoon||Black or white sesame seed|
|1 large||Firm-ripe avacado|
|1 tablespoon||Shredded pickled ginger|
|3 tablespoons||Seasoned rice vinegar OR|
|12||Round potsticker skins|
|3 tablespoons||Cider vinegar,mixed with|
|½ teaspoon||Wasabi powder or prepared horseradish|
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool.
Peel and pit avacado; dice into a bowl. Add ½ teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7⅕ grams fat; (1.1 grams saturated fat); 4⅘ grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days.
Per crisp: 39 calories; 1⅘ grams protein; 0.1 grams fat; (0 grams saturated fat); 7⅘ grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol.
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