Wasabi Guacamole with Pickled Ginger

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Inactive: 15 min
  • Yield: 6 servings
Wasabi adds heat, while pickled ginger lends sweet and sour notes for a twist on the classic Mexican avocado dip.


  1. Mix 1 teaspoon each wasabi powder and water; set aside 15 minutes. Halve and pit 3 avocados; scoop the flesh into a large bowl and mash with a fork. Add the juice of 2 limes, 2 tablespoons chopped pickled ginger plus 1 tablespoon brine from the jar, 1 finely chopped seeded jalapeno, 3 thinly sliced scallions, 3 tablespoons chopped cilantro and 1 teaspoon kosher salt. Add the wasabi mixture and stir to combine. Season with salt. Serve with rice crackers.