Kale Guacamole Recipe 

With fresh kale added, this guacamole recipe is extra green and good for you. A food processor makes it easy. It makes about 3 and a half cups of guacamole.

– 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well) – 4 medium ripe avocados, halved and pitted – 3 to 4 tablespoons lime juice (about 1 ½ medium limes), divided, to taste – ¾ teaspoon kosher salt, to taste – ⅓ cup roughly chopped red onion – ¼ cup roughly chopped fresh cilantro, lightly packed – 1 small jalapeño, seeds and membranes removed, roughly chopped


Step 1


Use a chef's knife to remove and discard the tough ribs from the kale. Cut kale into bite-sized pieces. Sprinkle it lightly with salt and squeeze 1 teaspoon of lime juice.

Step 2

Scrunch the kale in your hands until it is darker green and fragrant (this softens and reduces bitterness). Measure and set aside 1 cup (packed) kale for the guacamole.

Step 3

Next, scoop avocado flesh into a food processor bowl, discarding bruised, browned areas. Add 3 tablespoons lime juice and salt. Mix until smooth, scraping down the sides as needed.

Step 4

Combine kale, onion, cilantro, and jalapeño after massaging. Blend until mostly smooth, with tiny bits of kale and onion remaining (or completely smooth).

Step 5

Taste, adjust salt and lime juice as needed, and blend again (I typically add ½ teaspoon more salt and another tablespoon of lime juice). Serve now.

See Also

Fresh Seven-Layer Dip Recipe