Asian guacamole

Yield: 6 servings

Measure Ingredient
1 tablespoon Black or white sesame seed
1 large Firm-ripe avacado
1 tablespoon Shredded pickled ginger
3 tablespoons Seasoned rice vinegar OR
12 \N Round potsticker skins
3 tablespoons Cider vinegar,mixed with
1 teaspoon Sugar
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; 1⅒ grams protein; 7⅕ grams fat; (1⅒ grams saturated fat); 4⅘ grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol.


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; ⅒ grams fat; (0 grams saturated fat); 7⅘ grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol.

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