A chunky guacamole with diced avocado, tomato, and finely chopped, massaged kale with a bit of heat and fresh lemon or lime juice. It tastes as good as it looks! Make this only an hour or two before serving, so the avocado stays bright.
- Yield: 8 Servings
- 2 cups kale (stripped from stalk, chopped into ¼-inch pieces, rinsed, and dried)
- 2 teaspoons olive oil
- 3 just-ripe avocados, pitted and cut into ¼-inch dice
- 1 cup tomato (seeded and cut into a small dice)
- 2 tablespoons minced red onion
- 4 teaspoons fresh lemon or lime juice (or a combination)
- ½ teaspoon ground cumin
- 0.12 teaspoon smoked paprika or cayenne pepper
How to Make It
- Place the kale in a medium bowl. Drizzle with the olive oil and two pinches of salt and massage the kale by rubbing the oil onto the kale until it’s reduced in size a bit and glistening. If it releases moisture, soak it up with a paper towel. If the pieces are too large, chop again with a knife.
- Add the avocados, tomato, red onion, lemon juice, cumin, paprika, and two more pinches of salt. Toss gently it’s nice to keep the avocado separate rather than mashed together. Taste with a chip to make sure you have the right amount of salt and citrus. Place in a serving dish, surrounded by corn tortilla chips.