Guac-Kale-Mole- a classic guacamole with a twist, this recipe will have everyone coming back for second servings of greens!
Yep, that’s right. I put kale in guacamole. Call me crazy but I LOVE it and I think there’s a strong chance you will too.
What’s so great about adding kale to guacamole is that the flavors blend so perfectly you can barely tell it’s there. I mean, it tastes a little different but it’s a complementary kind of different, if that makes sense. The first time I tried it was at Whole Foods back in California. I was skeptical at first but it didn’t take long for me to devour an entire container and go back for more.
Tips for Making the Best Guac-Kale-Mole
- Food Processor- I know this might be a deal breaker for some of you that don’t own a food processor but it is key to achieving finely chopped kale that will blend seamlessly with the guacamole. Of course you could spend time finely chopping it by hand but a food processor does it in the blink of an eye.
- Lacinato (or Dino) Kale- the variety of kale is key for ideal texture. Lacinato kale is much smoother and slightly less bitter than curly kale. I highly recommend sticking with this variety.
- Lemon and Lime Juice- I personally find a blend of lemon and lime juice (as opposed to juice lime juice) makes for the best flavored guacamole. The lemon juice adds a bit of boldness that hits your palate in all of the right places.
- Perfectly Ripe Avocados- this one might be obvious but there’s nothing worse than stringy, bruised up avocados. I find the best way to assure perfect avocados every time is to buy them when they’re super hard and green then let them sit on the counter or in the pantry for 3-4 days. Once they’re slightly tender to the touch, they are perfectly ripe and ready to use. If you’re not ready to use them at the time you can transfer them to the refrigerator and they’ll last an additional 5-7 days. It requires a little bit of planning ahead but trust me, it’s so worth it!
I’m sure some of you are like me and don’t have access to a Whole Foods so I hope you find this copycat version useful! It’s perfect to serve for family taco night, picnics, or Cinco-de-Mayo celebrations.
Looking for recipes to serve with guac-kale-mole?
- Lentil Carrot Tacos
- Lentil Taco Skillet
- Vegan Chorizo
- Easy Mexican Stuffed Peppers
- Roasted Potato Burrito Bowls
- Cabbage Rice Fajita Bowls
- Swiss Chard Mushroom Enchiladas
- Sweet Potato Black Bean Enchiladas
- Easy Lentil Taco Salads
- 100 g lacinato kale, about 1 small bundle (stems removed)
- 150 g Roma tomato, about 1 medium tomato, finely chopped (by hand)
- 100 g red onion, about ½ red onion
- 1 small jalapeno , cored and seeds removed
- 1/2 cup fresh cilantro (packed)
- 2-3 garlic cloves, depending on size
- 4 medium (ripe) hass avocados, pitted
- 2-3 tablespoons lime juice
- 2 tablespoons lemon juice
- salt to taste
- Using a food processor, finely chop the onion, garlic, jalapeno and cilantro. Transfer to a large bowl and set aside.
- To the processor, add the kale leaves (with stems removed) and blend until finely chopped. See photos in post for reference. Transfer to the large bowl and set aside.
- Lastly, add the avocados to the processor along with the lemon and lime juice and blend until smooth. If you're sensitive to citrus, start with less then taste test at the end and stir in more, if desired.
- Add the blended avocados to the large bowl and stir everything together. Add salt to taste (I usually add about ½ teaspoon) and more citrus juice, if desired. Serve immediately or tore in an airtight container for up 4 days. It tends to stay pretty fresh thanks to the citrus juice but sealing the top with plastic wrap or tinfoil can also help assure it will stay green.