Kale in guacamole sounds like a wellness gimmick, but it actually works. The kale gets processed with garlic and shallot until smooth, so it disappears into the texture. What it leaves behind is colour. This guacamole is a deeper, more vivid green than any avocado-only version, and it holds that colour for hours without browning because the kale acts as a natural antioxidant.
The avocados go in last, pulsed just enough to stay chunky. Cilantro, parsley, and jalapeño for heat. Pine nuts on top. It tastes like guacamole with more depth, not like a salad pretending to be a dip.
How to Make Kale Guacamole
Process the Kale First
Add the garlic clove, chopped shallot, and de-stemmed kale to the food processor. Run it until the mixture is smooth. This is the base. The kale needs to be fully broken down so there are no leafy bits in the finished guacamole. If you add the avocado at this stage, it turns into a puree.
Pulse the Avocado Last
Add the cilantro, parsley, and jalapeño. Pulse a few times. Then add the avocados, olive oil, lime juice, salt, and pepper. Pulse until the avocado is incorporated but still chunky. You want texture, not baby food. Top with pine nuts before serving.
Kale Guacamole
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
A vibrant twist on classic guacamole.
Supercharged with nutrients from kale, its both healthy and delicious.
Ingredients
- 1 large garlic clove
- 1 small shallot, chopped
- 2 cups (473 ml) loosely packed kale leaves (de-stemmed)
- 3 tbsp roughly chopped cilantro
- 3 tbsp 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
- 1/4 cups (59 ml) finely chopped tomato
- Salt and pepper to taste
Instructions
- Add garlic, shallots, and kale to the food processor and process until smooth.
- Add cilantro, parsley, and jalapeno and process until all 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.
Notes
- For a smoother guacamole, blanch the kale for 1 minute before processing.
- To make this ahead of time, omit the tomato and add it just before serving to prevent it from releasing moisture.
- If your avocado is not ripe enough, microwave it for 30 seconds to soften it.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Can I taste the kale?
No. When processed smooth with garlic and shallot, the kale flavour disappears into the background. What remains is the green colour and a slightly more vegetal depth. It tastes like guacamole.
Why does this stay green longer?
Kale contains antioxidants that slow the oxidation that turns avocado brown. This guacamole holds its colour for several hours at room temperature, much longer than standard guacamole.
Can I skip the pine nuts?
Yes. They add a creamy crunch on top but the guacamole is complete without them. Toasted pepitas or sunflower seeds are a less expensive alternative with a similar effect.
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