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
- 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.
- Puree the mixture until smooth, scrape down the sides if needed. Add the avocados and puree again until smooth.
- Transfer mixture to a mixing bowl and stir on remaining onion and tomato. Serve!
- 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