Don Silvers

While in Hawaii it came to me that these Pacific flavors would go well with any grilled fish or with freshly fried taro or potato chips. This version of guacamole can also be used as a vegetable dip.

2 large ripe avocados, preferably Haas

1/4 cup pink sweet-pickled (Japanese) ginger, chopped

1/4 cup plain low-fat (or non-fat) yogurt

1 tablespoon wasabi powder

2 green onions white and light green parts only, chopped(3 tablespoons) 2 tablespoons black sesame seeds toasted

1 teaspoon kosher salt

2 tablespoons freshly squeezed lime juice

Cut the avocado in half lengthwise and remove the pits. Reserve 1 pit. Scoop the pulp out of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk.

In another nonreactive bowl, combine the remaining ingredients. Make sure that no lumps remain in the wasabi. 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 plastic directly on the surface of the guacamole.

Note: If the package doesn't specify that they are toasted, toast sesame seeds by baking them in a 350 oven for 5 minutes.