Today I am sharing one of my favorite simple dip recipes, it’s a Whole Foods copycat recipe for kale guacamole or ‘guackalemole.’ The store near me doesn’t always have made-in-house guackalemole available and so I decided to make my own. I also prefer to use organic ingredients whenever possible to avoid consuming chemical pesticides.
This is a unique and healthy way to jazz up your classic guacamole recipe and sneak in some extra dark leafy greens for your family. I love it as a dip with cucumbers, stuffed in mini bell peppers, or as a salad topping!
I use this guackalemole on one of my favorite summer salads, see my post Thai Mango Salad with Spicy Peanut Dressing for the full recipe!
When my summer garden is in full swing I will be able to pick most of these from my backyard. (Okay, no avocados or limes growing in the Midwest…I wish!)
- 2 haas avocados
- 1 deseeded jalapeno, finely chopped
- 2 red tomatoes, chopped
- ¼ small yellow onion, finely chopped
- 2 scallions, white parts, finely chopped
- 2 garlic cloves, finely chopped
- 1 lime, juiced
- ½ tsp pink himalayan sea salt
- 8 leaves lacinto kale, destemmed
- ½ bunch cilantro leaves, chopped
- Chop your vegetables, cut the kale into thin ribbons.
- Add everything but the avocado to the food processor. Pulse gently till combined.
- Add in the avocado and pulse a few more times, don’t completely pulverize the avocado.
- Serve with veggies as dip or over a large salad!