Even great things leave room for improvement. Try this guacamole version with even more vitamins from added kale. You can eat it by the spoonful, we won’t tell.
By Kelly Morrison
I adore guacamole. Give me a tub and I’ve got dinner. Sometimes I like to have a little chip with my dip, but it’s honestly just to look civilized.
I’ve seen other recipes that use peas to lighten the caloric load of guacamole, but peas add their own distinct and frankly undesirable taste and texture. Not too mention extra carbs. Here you won’t even notice the kale, or the lowered calories and extra nutritional vitamin goodness that comes along.
You’ll be too busy swooning over your indulgent gucamole snack. Or dinner. No judgement. Set out your ingredients and bask in the fresh produce of this glorious season.
- 1 large garlic clove
- 1 small shallot, chopped
- 2 cups loosely packed kale leaves (de-stemmed)
- 3 tablespoons roughly chopped cilantro
- 3 tablespoons roughly chopped parsley
- 1 small jalapeno, chopped and seeded (You can leave the seeds in if you want it spicy!)
- 1 large avocado, roughly chopped (Chopping it makes it easier to mash.)
- juice of a small lemon or lime
- ¼ cup finely chopped tomato
- Salt and pepper to taste
- Add garlic, shallots and kale to the food processor and process until smooth. Add cilantro, parsley, and jalapeno and process until all the ingredients are combined.
- Put the kale mixture in a medium bowl. Add the roughly chopped avocados to the bowl and mash the avocados and kale mixture together until creamy and combined. Add lime or lemon juice from the lime/lemon half along with the finely chopped tomato and salt and pepper to taste. Give the guacamole a final mix, and serve with your favoring dopping implements. Devour.