Asian Guacamole

Cinco de Mayo is just days away. Are you ready because I’m about to drop it like it’s guac, literally! Get your chips ready for a trip around the world with an Asian meets Mexican guacamole that is out of this world. This also works for Meatless Monday, Taco Tuesday, or everyday because trust me it’s addicting and you may find yourself eating it daily (I may have been for the past umm few days)! Don’t forget to link up with Deborah and me for Meatless Monday, she has a delicious Cinco de Mayo recipe as well! I’ll get this party started with the guacamole and I can’t see what other tasty recipes you bring this week!

So recently I was at a local restaurant with my hubby for an improtu lunch date at World Street Kitchen and had their Blinged Out Guac and all I could say is YUM! Yes it had edamame (which I’m not suppose to eat) but I couldn’t resist. Of course I was inspired to recreate it because I couldn’t get enough and that is exactly what I did. Bought a dozen avocados and yep I ready to bring it. Not only did I love the flavors but the colors, the guacamole was topped with the prettiest fuchsia pickled onions. So pickled onions, check, house smelling like roasted garlic, check, now to smash some avocado! Two years ago, or so my husband says because I can’t remember, I had to cut soy for medical reasons but I have a love for tofu and edamame and well I gave in when I had that guacamole and to keep with the inspiration and original I had to add it to this recipe. I am trying to add it in a little here and there as from what I’m reading it doesn’t have an effect on one of the medical reasons it was cut out and as long as I can handle it and my other numbers stay in check with adding it in in limited quantities I would be extremely happy. Meaning not daily, or even weekly, but here and there. It is optional and I will be making this without for sure and also maybe another modification which I will be testing soon but to keep with the original I added in the edamame. Full of flavor and I love the addition of the sesame oil and pickled onions, this guac is really an explosion of Asian and Mexican. I really don’t even know where to start with describing it, they made the most beautiful nachos I have ever had on Friday night and we make a lot of nachos so that is saying a lot! Yep and we polished off a whole batch. Oh and you know what I made another batch on Saturday and made an amazing burrito stuffed with this guacamole, roasted peppers, and pickled onions.

It isn’t hard to make but it does take a little prep as you need to roast the garlic, which takes less than 5 minutes to prep but about 40 minutes to bake. Also the pickled onions need to be made ahead of time but again minutes as the water boils while you are cutting the onions and then you just need to chill, literally, in the refrigerator for 4 hours or up to 2 weeks ahead of time. The guacamole takes minutes to make after that and once you roast your garlic and make your onions you can make a few batches, which honestly you might make it daily until you run out of avocados, and onions it’s so good.
Whether you are looking to bring some amazement to your appetizers for a party or make your Mexican night magnificent this guacamole is a must try! Oh and since Cinco de Mayo is coming this week why not spicy things up and try something new?

Asian Guacamole
Makes 4-8 servings
2 ripe avocados
2 TBSP finely chopped fresh cilantro
1 clove roasted garlic*
juice of 1/2 lime
1 TBSP rice vinegar
2 tsp sesame oil
Kosher or sea salt to taste
2 scallions, green onions, chopped
1/2c shelled blanched edamame, optional
1/4-1/2c pickled red onion, see below

*To roast garlic preheat oven to 350F. Remove most of the thin paper part of the garlic. Cut the top 1/4th off the top of the garlic and drizzle with 1-2 teaspoons of extra virgin olive oil and wrap garlic in in foil. Bake for 40-45 minutes until tender. Let cool.

Heat and cool edamame if required and set aside. In a medium to large bowl mix together roasted garlic (should be soft like a paste), lime, vinegar, and oil together. Add in avocado, smashing using a fork, keeping some of the texture. Fold in cilantro and season with salt to taste. Fold in edamame and garnish with scallions and optional pickled red onion. Enjoy!

Pickled Red Onion
1 medium red onion peeled, cut in half and sliced
1c rice or white wine vinegar
1 clove garlic, smashed
1 TBSP sugar

Bring a pot of water to a boil. In the mean time in a glass jar with a tight lid shake together vinegar, sugar, and garlic. Slice onions and place in a strainer. Pour boiling water over the onions. Place blanched onions into the jar with vinegar and shake. Place in the refrigerator for up to 2 weeks.

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I’m also sharing the Meatless Monday love and linking up with The Fit Foodie Mama and Running on Happy!

Because this is different I also decided to link up with Laura for Strange But Good!