Wasabi Guacamole Recipe

By
Andrea Lynn
Andrea Lynn
Andrea Lynn is a freelance food writer, cookbook author, and recipe developer. The former senior food editor for Chile Pepper Magazine, she contributed weekly columns on cooking with heat for Serious Eats.
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Updated June 18, 2019
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Eventful Moments

Recipe adapted from Chef Zac Campbell of Eventful Moments. Campbell makes this Asian/Mexican fusion of guacamole for Day of the Dead celebrations.

Recipe Details

Wasabi Guacamole Recipe

Prep 5 mins
Total 5 mins
Serves 6 servings

Ingredients

  • 3 ripe Hass avocados
  • 1/3 cup pickled Japanese ginger
  • 1/3 cup sour cream
  • 1 1/4 tablespoons wasabi powder
  • 1/4 cup scallions, white and light green parts only, finely chopped
  • 1/2 teaspoon kosher salt
  • 1 1/4 fresh lime juice

Directions

  1. Cut the avocados in half lengthwise and remove the pits reserving 1 pit for later use. Scoop the pulp of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk. In another non reactive bowl, mix the wasabi powder and the sour cream making sure there are no lumps. Combine the remaining ingredients. Stir this mixture gently into the mashed avocado. The guacamole can be refrigerated for up to 2 hours. Place the reserved pit in the guacamole and cover with plastic wrap, pressing the wrap onto the surface of the guacamole.

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