Kale and Artichoke Guacamole
Try this Kale and Artichoke Guacamole recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt
- 1 lemon
- 1 tablespoon extra virgin olive oil
- 2 large avocados
- 2 cups packed chopped curly kale
- 1 clove garlic pressed microplaned or minced
- half a 14oz can artichoke hearts chopped (freeze other half)
- dippers: tortilla chips vegetables, crackers, etc.
- Carbohydrate 11.4778525 g
- Cholesterol 0 mg
- Fat 16.427615 g
- Fiber 8.00912475681305 g
- Protein 2.3367375 g
- Saturated Fat 2.370059 g
- Serving Size 1 1 Serving (130g)
- Sodium 7.88825 mg
- Sugar 3.46872774318695 g
- Trans Fat 1.0107665 g
- Calories 181 calories
Heat extra virgin olive oil in a medium-sized skillet over medium-low heat then add kale, season with salt, and saute until tender, 4-5 minutes. Once cool enough to handle, transfer kale to a cutting board then chop into small pieces and set aside. In a large bowl combine avocados, the juice from 1/2 lemon, garlic, and salt then mash until very smooth (alternatively you could process in a food processor then transfer to a large bowl.) Fold in chopped kale and artichoke hearts then taste and add more salt and/or lemon juice if needed. Serve immediately.
