By | February 24, 2017



SERVING ¼ cup 

PREP 10 minutes 

COOK 0 minutes 

Here is the popular Mexican guacamole with an Asian twist. Ever so slightly spicy, with an herbal note and a touch of miso, it will keep your dinner guests guessing. Chunky guacamole offers an interesting texture and gives the appearance of being super fresh. Smooth versions are also delicious, so have fun playing around with the texture. A delicious fruit loaded with vitamins and minerals, avocados provide a nutritious, good-for-you kind of fat, so take advantage. Served with endive leaves, this avocado dip makes for a healthy snack.

1. In a bowl, crush the avocado and mix in the lime juice, sriracha, sesame oil, miso, onion, and cilantro. Serve with endive leaves for dipping.

Miso pastes are made of fermented soybeans and available at better food markets, health food stores, and Asian markets. There are several types to choose from, from light to dark. The darker the miso, the saltier it is. Three types of miso are readily available; the most common and popular is called shiro-miso, so-called “white” miso, which is actually beige in color and less salty than the rest. It’s ever so slightly sweet, which makes for a balanced flavor. Some miso types are grainy while others are smooth. A smooth-textured miso is best for this recipe.


1 Carbohydrate

1 Fat

Calories 110

Calories from Fat 65

Total Fat 7.0 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Cholesterol 0 mg

Sodium 85 mg

Potassium 820 mg

Total Carbohydrate 11 g

Dietary Fiber 9 g

Sugars 1 g

Protein 3 g

Phosphorus 80 mg

©2017 by Corinne Trang. Reprinted with permission from The American Diabetes Association. Switch It Up is available at, in bookstores nationwide, or by calling 1-800-232-6733.

Food Photography: Corinne Trang


  • 2 large ripe Hass avocados, halved, pitted, and peeled
  • Juice of 1 lime
  • 1 teaspoon sriracha or other chili paste or sauce
  • 1 teaspoon dark sesame oil
  • 2 teaspoons shiro-miso
  • 1 tablespoon minced red onion
  • 1½ tablespoons minced cilantro leaves
  • 4 endives, white and/or red, leaves separated
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