Japanese Guacamole

Description
In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed California avocado creates a new taste sensation.

Ingredients

 * ¾ cup shredded daikon (Japanese radish)
 * ½ tsp. salt, rock, iodized, or kosher only
 * 2 California avocados, about 1 pound
 * ⅓ cup finely sliced green onion
 * ¼ cup fresh salmon caviar
 * 2 tbsp. rice vinegar
 * 1 tbsp. Japanese soy sauce
 * ½ tbsp. wasabi paste

Directions

 * 1) Toss daikon with salt; just drain in a colander for half an hour.
 * 2) Squeeze out as much liquid as possible; then reserve.
 * 3) Coarsely mash avocados. Fold with the remaining ingredients and reserved daikon.
 * 4) Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Use as a dip for chips, cooked meat, poultry, or seafood.

Nutritional Information
Servings: 4 tablespoons or 3 cups