Ingredients
4kale
4ripe avocados,medium, halved and pitted
4tbsplime juice,divided, to taste
¾tspkosher salt,to taste
⅓cupred onion,roughly chopped
¼cupfresh cilantro,roughly chopped, lightly packed
1jalapeño,seeds and membranes removed, roughly chopped
Preparation
To prepare the kale, first, remove the tough ribs with a chef’s knife and discard them. Chop the kale into small, bite-sized pieces.
Sprinkle it lightly with salt, followed by a squeeze of lime juice.
Massage the kale by scrunching it up in your hands, repeating until the kale is darker green and fragrant.
Next, use a spoon to scoop the flesh of the avocados into the bowl of a food processor, discarding any bruised, browned areas.
Add 3 tablespoons of lime juice and the salt. Blend until the mixture is fairly smooth, pausing to scrape down the sides as necessary.
Add the massaged kale, onion, cilantro, and jalapeño. Blend until the mixture is mostly smooth, with only tiny bits of kale and onion remaining or completely smooth, if you prefer.
Taste and add additional salt and/or lime juice, if necessary, and blend again.
Serve immediately.
