• Ingredients: 22
  • Serves: 1

New wave guacamole with diced peeled seeded cucumber, chopped fresh cilantro.

Ingredients

  • 1 cup diced peeled seeded cucumber
  • 1/4 cup chopped fresh cilantro

For garnish

  • *available at Asian markets

For pork

  • 6 tablespoons chilled butter, cut into pcs.

For vegetables

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Place first 6 ingredients in large bowl. Mash with fork to coarse puree. Press plastic wrap onto surface and chill.
  2. Step 2 Pour oil into heavy saucepan to depth of 3 inches and heat to 375°F Cut wonton wrappers diagonally in half, forming triangles.

    For this step you will need

  3. Step 3 Working in batches, fry wontons until crisp, about 30 seconds per side. Using slotted spoon, transfer to paper towels and sprinkle with salt.

    For this step you will need

  4. Step 4 Mix cucumber and cilantro into guacamole. Season to taste with salt and pepper. Serve with wonton chips.

    For this step you will need

Nutrition information

Calories 482 Carbohydrates 61 g (20%)
Fat 23 g (35%) Protein 11 g (22%)
Saturated Fat 4 g (18%) Sodium 496 mg (21%)
Polyunsaturated Fat 5 g Fiber 9 g (35%)
Monounsaturated Fat 13 g Cholesterol 8 mg (3%)