Just in time for your Cinco de Mayo fiesta, kale guacamole that will satisfy a crowd. We’ve been eating this non-stop over here: As an after school snack, on toast and of course tacos. It’s fresh, tasty and quick to put together. When we recently found ourselves with a bowl of ripe avocados and leftover kale from our farm share, I decided to add those last couple stalks of kale to our guac. No one at my house seemed to notice, or if they did they kept their comments to themselves, or maybe they were too busy stuffing themselves with kale guacamole to say anything.
Start with everything but the avocado in the bowl of your food processor, and then pulse to combine. Add the avocado and give it a whirl. I prefer Lacinato kale in this recipe, which has a mild and almost milky flavor. But curly kale is fine, too. To keep things grain-free and completely plant-based, serve with plantain chips and colorful crudité (sliced peppers, carrots, celery and cucumber). I’m not sure if there’s anything else out there that’s as healthy as it is delicious.
If you use a food processor to make this, there’s no need to chop the kale fine. If you aren’t using a food processor, be sure to chop the kale and onions very well.
- Juice of 2 limes (about 2 tablespoons)
- 4 small Lacinato kale leaves, stems removed and roughly chopped
- ½ cup white or yellow onion, chopped (or less to taste)
- ¼ cup cilantro leaves
- 1 small Serrano or jalapeno, deseeded and chopped
- 3 large ripe avocados, halved, pitted and peeled
- ½ teaspoon sea salt (or to taste)
- In the bowl of your food processor, combine the lime juice, kale, onion, cilantro, Serrano and salt. Pulse until combined.
- Add the avocado and pulse until you reach your desired consistency.
- Taste for seasoning and add salt or lime juice if necessary.
If you do not have a food processor, make sure the kale and cilantro is well chopped and combine ingredients with a potato masher or mash well with a fork.