It’s hard to imagine going to a Super Bowl party that didn’t include a sizeable bowl of chunky guacamole surrounded by crisp, salty tortilla chips. If you’re a guacamole devotee, you’ve probably got your own special recipe that you trot out for parties. But if you want to try something different, the folks at True Food Kitchen have provided a recipe to help you take your guacamole game up a notch and even make it a little healthier by adding kale.
Avocado and kale are both superfoods loaded with vitamins and cancer-fighting elements, says Brad Brunin, manager of culinary standards at True Food Kitchen. In other words, this guacamole is good for you times two.
“It’s simple, but it has the extra wow factor,” Brunin says. “It’s a great accompaniment to vegetables and you can use it as a dipping sauce, put it in sandwiches… or you can eat it with a spoon.”
True Food Kitchen Kale Guacamole
½ cup blanched and chopped kale (black, organic)
1/3 cup poblano peppers, roasted and peeled, seeds removed
1/8 cup cilantro chopped, rough
1/8 cup green onions chopped
1/3 cup grapefruit segments
1/3 cup orange segments
½ teaspoon sea salt
4 avocados, lightly smashed
Remove stem from kale and blanch leaves in lightly salted boiling water until tender (approximately 45 seconds). Shock in ice water until chilled, squeeze dry, finely mince and set aside. Roast poblano peppers until charred on all sides, peel skin, remove seeds, finely mince and set aside in a large bowl. Lightly smash avocado. Mix in blanched kale, poblano, cilantro, onions, citrus and salt until well incorporated. Serve with pita chips.
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