Avocado + Kale = a match made in condiment heaven! Guacamole made with kale is a nutritious and delicious appetizer, snack or condiment perfect for anytime, day or night!
I love going to the grocery store for inspiration, and I often wander down the aisles just looking at food. Typically I get a few funny looks and people asking me if I need help finding anything. I admit that I look like a total weirdo, but it doesn’t bother me in the slightest. I love the grocery store too much to let curious stares keep from my me-time roaming the aisles of the grocery store.
The other day I was strolling around Whole Foods, scoping out all the different things I would put in my basket, and saw “kale-amole.” Kale in guacamole?! Um… genius! and delicious!!
I immediately grabbed a bag of avocados and impatiently waited for them to soften to perfection.
[clickToTweet tweet=”Avocado + Kale = Kale-amole, a match made in condiment heaven #VeggiesAllYear” quote=”Avocado + Kale = Kale-amole, a match made in condiment heaven #VeggiesAllYear”]
I don’t know that I really need to do much coaxing to get you to try this stuff. It’s worth the 10 minutes to make.
Guacamole is seriously one of the greatest condiments ever invented, and then you add in some kale and take it to the next level of health. The fat-soluble vitamins in kale {like vitamin A} really appreciate you eating kale with fat, so your body can absorb it.
I love how you can customize guacamole to your tastes. I like a fair amount of garlic, a significant amount of heat from jalapeño, brightness from the citrus {lime or lemon}, and a little bite from the red onion. However, the red onion can be an overwhelming flavor, especially if the guacamole has time to sit.
An awesome trick that I use is to soak the diced red onion in hot water for about 5-10 minutes. That helps take some of the sharpness out of the onion while still keeping its crunch.
Seeing as I’ve recently discovered my love of lacinato kale {aka dinosaur kale, Tuscan kale, or black kale}, I used that as my kale of choice in this recipe.
It has just the slightest hint of kale — no overwhelming kale/bitter/earthy flavor. Only goodness. Avocado-kale goodness. It’s a match made in heaven. A match made in culinary condiment heaven. And you’d be a downright fool to skip this recipe.
[clickToTweet tweet=”Guacamole w/ kale is a nutritious, delicious app, snack or condiment perfect anytime of day!” quote=”Guacamole w/ kale is a nutritious, delicious app, snack or condiment perfect anytime of day!”]
Kale-amole isn’t just a dip to be served with chips; you can top your eggs at breakfast for extra flavor, stir into some canned tuna for a lunch full of healthy fat & lean protein, eat with burgers, dollop on your nachos or these budget friendly easy stuffed sweet potatoes.
This stuff is so good, and it will make you all but fall in love with kale {even if you don’t think you like it}.
Kale-amole
Ingredients
- 2 avocados
- 1/4 cup plain greek yogurt
- 2 TBSP lime juice or lemon juice
- 2 cloves garlic minced
- 1/2 jalapeno minced
- 1/4 tsp salt
- 1/2 cup diced red onion see note
- 1 cup finely chopped kale about 2 oz
Instructions
- Mash the avocados into a plastic or glass bowl. Stir in greek yogurt, lime or lemon juice, garlic, jalapeño, and salt.
- Stir in red onion, then add in kale and stir until combined. Serve or cover and refrigerate. Keeps a few days tightly covered, but it might turn a slight brown color.
Notes
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uh, duh… brilliant
Right?! SO brilliant!
I LOVE this idea! Way to sneak in some kale!
“Kale in guacamole?!” – Freaking totally EPIC – I am always rushing in and out of Whole Foods or TJ – I really need to slow down and scope more!
was about to say “what a brilliant idea!” but regan beat me to it. brilliant, nonetheless! 🙂
YUM. This is only the best thing ever. I can not wait to down some guacamole for the superbowl…I might just have to add kale 😉 Genius I tell ya.
Oh my gosh brilliance! And guess who has kale AND avocados to use up?! 😀
Another variation on this theme adds eggs, or as I like to call it, Eggamole.
I have a blog post about Egg-amole, with a bit of a twist, given my secret ingredient. Check it out at Cooking the Kitchen, and enjoy. When my son was in grade school, the class spent a whole semester on creation stories. I was not familiar with the concept of multiple creation stories, each culture throughout the world, having its own version. The culmination to this study, was to have each child write and illustrate their own creation story. It was fascinating, to both my son, and to me, as I think I learned along with him, as much as he did. This is a creation story of sorts. It is my story of how the Eggamole and Spinach Bruschetta came into being.