Just when I thought guacamole couldn’t get any better, Whole Foods goes and adds kale to it.
And then, they come up with a fancy name like guac-kale-mole.
Isn’t that so much fun to say? I personally like saying it with a country accent.
That Whole Foods, they’re so dang smart. I’m probably their number one fan. When I was in college, I used to pass by their store on my way home everyday and it took all I had to keep from stopping in and buying a fresh smoothie, in addition to many other expensive goodies.
Truth be told, I often gave in to temptation and am now convinced that is where a chunk of my student loan debt came from. But I’m okay with that. Whole Foods for life, baby!
Oh my, can you imagine if I had a tattoo that said that? Cute.
In all seriousness, I told Brandon that if we ever have to move again, all I ask is that there’s a Whole Foods within reasonable driving distance. This would unfortunately rule out his beloved College Station as the closest one is over an hour away. When we lived there, I used to try and think of excuses to make the trip to Austin or Houston so that I could could get my fix.
I preferred Austin though. Have you ever been there? That store is insane! It’s like the Disneyland of Whole Foods. I could definitely live there…like, inside of the store.
Anyway, I’m sure some of you don’t have access to a Whole Foods (like College Stationians or some Canadians) so I’ve put together a copycat version of their guac-kale-mole for you.
It has all of the flavors of classic guacamole with a little spice from jalapeno and plenty of fresh garlic. The kale doesn’t do much to change the flavor or even the texture, assuming you use a food processor to chop it up nice and fine. The end result is just as creamy and delicious as the original but with a little extra green hiding inside.
I don’t know about you, but I’m always looking for ways to sneak in more veggies and this one delicious way to do it!
Yield: 3 cups
Prep Time: 15
Total Time: 15
5 kale leaves, destemmed and finely chopped
4 medium avocados, pitted
juice of 1 lime and 1 lemon
3 garlic cloves, minced
1/2 red onion, finely chopped (about 1/2 cup)
1 jalapeno, cored and finely chopped
3/4 cup cilantro, finely chopped
1 roma tomato, finely chopped (about 1/2 cup)
1/2 teaspoon salt
I like to use a food processor to help finely chop the veggies because it saves a lot of time. Place the garlic into the processor first and pulse until minced. Then add the cilantro, jalapeno and the onion and pulse until finely chopped. Careful not to over-process.
Next add the avocado along with the lime juice. I used juice from 1 lime and 1 lemon but you can use less or more, depending on your preferences. Pulse until smooth then transfer to a medium size bowl.
Roughly chop the kale leaves then add them to the processor and pulse until finely chopped. Place it in the bowl with the avocado mixture and add the chopped tomato to the bowl as well. Stir until well-combined.
To keep it from turning brown, lay a piece of plastic wrap over top and gently pat it down so that there isn’t any air between the the wrap and the guacamole. Seal with an airtight lid and store in the refrigerator for up to 3 days.