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Healthy, vegan and gluten-free, this appetizer is fun to make,sure to.

To make for vegan guacamole dip sauce three recipes: Traditional Mexican guacamole, Japanese Furikake guacamole and Middle-Eastern guacamole.

Furikake, if unfamiliar is a Japanese seaweed-sesame seasoning that is sprinkled on top. You can make this, or buy it at Asian markets or most upscale grocery stores. The guacamole itself is spiked with fresh ginger and scallions and drizzled with toasted sesame oil. Top the guacamole with fresh radishes, cucumber ribbons, scallion or chives.I like serving this Furikake guacamole with rice crackers instead of chips.

Mexican guacamole is spiked with sumac, cumin and coriander, lemon zest and a little tahini paste. It’s topped with crunchy Israeli Salad, some black olives and sprinkled with Dukkah (you could also use Zaatar). It’s light,fresh and tangy. Then serve this up with pita chips.,

And lastly, a Classic Mexican version of guacamole for the traditionalists out there. The secret to making the best guacamole is simple: use perfectly ripe avocados, finely dice your ingredients, balance the salt, acid  and heat, and make sure to taste it!

tradional guacamole

Authentic guacamole requires only a few simple ingredients, avocados, onion, cilantro, jalapeno pepper, lime juice, optional tomatoes and salt. simple and easy. I like adding a little coriander and cumin, but this is not imperative.

1. Ripe avocados
2. 1/2 cup red or white onion
3. 1 jalapeno
4. 1 lime
5. fresh cilantro
6. cumin and coriander
7. salt and cayenne
8. optional tomato (can serve as a garnish)

The tomato debate, some of us love adding tomatoes to guacamole and some are adamantly against it. I’m in the tomato camp, especially when they are in season, but here’s a way to make everyone happy, Serve the tomatoes as a garnish.

Instead of mashing your avocado, try using two knives and slice the avocado right in the bowl into very small pieces. Then whip with a fork to get the creamy consistency you desire. Taste and adjust salt and lime. Garnish with cilantro, tomatoes, radish, jalapeno and a drizzle of olive oil.

a Japanese-style guacamole

• 3 ripe avocados
• 2 scallions, finely chopped
• 1 tablespoon fresh ginger, finely chopped or use ginger paste ( dont use powder)
• 1 teaspoon soy sauce ( or GF soy sauce)
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1 tablespoon Furikake seasoning
• 1/2 teaspoon chili flakes (or use 1 teaspoon wasabi paste, or 1 tablespoon finely chopped fresh chili like jalapeno)

Garnish:  watermelon radish, black radish or diakon radish, cucumber ribbons, drizzle of sesame oil

Avocados, scallions, ginger, soy, vinegar, salt, Furikake seasoning and chili flakes in a bowl, and slice avocado into tiny pieces, then whip with a fork. Taste, adding more salt, vinegar or chili flakes to taste. For a little heat, add wasabi paste! Place in a bowl, top with a drizzle of sesame oil, radishes, cucumber ribbons (use a veggie peeler to make these) and a sprinkling of Furikake. Serve with vegan rice crackers.

Middle-Eastern guacamole

• 3 large avocados, perfectly ripe
• 1 garlic clove, finely minced- use a garlic press
• 1/4 cup onion, finely chopped
• 1/4 cup italian parsley, finely chopped
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon sumac
• 1 tablespoon tahini paste (optional)
• 1 lemon, zest and juice

Avocado, onion, garlic, parsley, salt and spices into a bowl and with a knife, slice avocado into tiny pieces, then whip with a fork. Add tahini paste, lemon zest and juice from half a large lemon. Mix and Taste, adding more lemon juice and salt to taste. In a bowl, add any of the optional garnishes you like, sprinkle with Dukkah ( or Zaatar) and Aleppo, and a drizzle of olive oil.

For different recipe dip sauce: tzatziki, mushroom gravy or baba ganaush

• To make a quick small batch of Israeli Salad for the top of the Middle Eastern guacamole: In a small bowl, mix 1/2 cup chopped red or yellow bell pepper, 1/2 cup chopped cucumber, 1/2 cup chopped tomato, 1/4 cup chopped parsley a little onion or scallions ( optional) and toss with olive oil, lemon juice and salt.
• You can keep it in the refrigerator for 4 days.