Project Description

Ingredients

  • 3 avocados, peeled, pitted
  • 1 bunch cilantro
  • 2 fresh tomatoes, diced
  • 2 bunches kale, lacinato preferably
  • ¼ red onion, finely chopped
  • ½ jalapeno pepper, seeded, minced
  • 1 or 2 garlic cloves, minced
  • 2 limes, juiced
  • ½ tsp sea salt

Nutritional info per ½ cup serving:
Total Calories: 216, Total fat: 15g, Sat. fat: 2g, Carbohydrate: 20g, Fiber: 10g, Protein: 6g, Sodium: 235mg.

Instructions

  1. Set up a food processor with the “s” blade. Add the kale, cilantro ( you can include the stems), 1 of the diced tomatoes, 2 Tbsp of the onion, jalapeno, garlic, lime juice and sea salt.
  2. Puree the mixture until smooth, scrape down the sides if needed. Add the avocados and puree again until smooth.
  3. Transfer mixture to a mixing bowl and stir on remaining onion and tomato. Serve!
  4. Store in refrigerator up to 4 days. Use parchment on the surface to prevent discolouration.

This is a terrific way to sneak calcium rich kale into a snack or meal. Serve with any Mexican meal or enjoy as a snack with fresh veggies or Mary’s brand crackers.

Credit: Tricia Pearson, CNP – Nutritionist

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.