This kale guacamole has classic guac's addictive zesty flavor & creamy texture, but steamed kale leaves makes it extra green (and extra healthy)!
This recipe was inspired by a kale guacamole that started showing up at Whole Foods last summer :). Yes, that’s right, I don’t always make my own guacamole. If I’m heading to someone’s house, sometimes it’s just easier to pick it up on the way. That delicious kale guacamole inspired me to make my own version at home. Not only is it healthy, but also adding in the kale bulks it up a bit without taking away any of the flavor. Plus, I somehow found a way to make guacamole *more* green! Who doesn’t love that?
This recipe is easy as can be. First, steam the kale, and then chill it before mixing it with the other ingredients. I like to pop it in the freezer for a few minutes, but you could blanch it if you prefer – just make sure it’s dry before mixing it into the recipe. Then, mix everything together, mash, and fold until the guac is chunky yet dip-able. Finally, devour it with your favorite tortilla chips, or use it in this Vegan Seven-Layer Dip!
Looking for a more traditional guac? Find my best tips & tricks here.
- 3 leaves curly kale, stems removed
- 3 ripe avocados
- ¼ cup diced red onion, rinsed
- ¼ cup diced cilantro
- zest of 1 lime, juice of 2 limes
- ½ teaspoon sea salt
- ½ teaspoon ground cumin, optional
- diced jalapeño, optional
- Place a steamer basket into a fitted pot with 1 inch of water and bring to a boil. Add the kale, cover and steam until the kale turns very vibrantly green, 30 seconds to 1 minute. Remove the kale and place it on kitchen towels and pat it dry. Chill the kale (I pop it in the freezer for 5 minutes), then chop it very very finely.
- Place all ingredients in a large bowl. Mash and fold until well combined. Season to taste.
Although I love cilantro, my mother hates it (unfortunately). I was thinking of subbing in parsley. Do you think it would be ok?
This recipe looks delicious!!!
Adding kale to the guacamole is a very good idea
Adding lemon gives it a good zing
This recipe looks like the grim reaper for chips! I don’t think any bag of chips stands a chance around a dip like this! I do have the same question as Jessica. Do you know if you could swap the kale out for spinach and still get a similar result? I guess if you haven’t tried other greens then I will have to experiment but I thought I would ask just in case you have. Thanks for sharing!
hmm… I think any greens might work, I’d just be sure to squeeze the water out of spinach before mixing it in. Let me know if you give some others a try!
Ok I will. Thanks so much Jeanine!
This looks so yummy!
This looks so delicious! I love guacamole of any sort and the greener, the better! Do you think you could substitute any other greens in place of kale and still get a similar result (ie. spinach, pea shoots, etc.)? I’m just curious as I seem to always have a variety of greens that need to get used up!
I think it could work – I’d just be sure to squeeze out any excess water and then season to taste. Let me know what combinations you try and which ones you like!
This is the green goddess of guacamoles–SO PRETTY!!