Courtesy of Jennifer Iserloh

Classic guacamole that is already nutritious made with the super food avocado but kale takes it to a whole new levels with high doses of vitamin A, B and many other nutrients. For the best results, use tender baby kale that won’t be chewy in this silky avocado dip.

Serves 4

2 cups baby kale leaves
4 large ripe avocados, preferably Hass
1/2 teaspoon sea salt
3 ripe tomatoes, seeded, finely chopped
1/4 cup minced red onion
2 jalapeno chilies, seeded, finely chopped
juice of 1 lime
1/4 cup minced fresh cilantro

Place the kale leaves in a food processor and pulse until they are finely chopped. Cut the avocados in half, remove the pits and scoop the flesh. Transfer to a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached – I like mine a bit chunky. Stir in the kale leaves and remaining ingredients. Serve immediately.
To keep for up to 3 hours, cover the surface of the guacamole with a layer of plastic wrap and store in the refrigerator. This dish does not store well over night and is best enjoyed immediately.

Nutritional Stats Per Serving (1 cup): 77 calories, 2 g protein, 8 g carbohydrates, 5 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 200 mg sodium.

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