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Snacks

Guacamole with Kale and Cranberries


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Ingredients

4 or 5 leaves of kale

3 perfectly ripe avocados

Zest and juice of 2 limes

1/2 red onion, finely chopped

1/4 cup Patience Fruit & Co Whole & Juicy Cranberries, finely chopped

1/4 cup coriander, chopped

1 tablespoon ground cumin

1 teaspoon salt

1 or 2 jalapeno peppers, seeded and finely chopped (or finely sliced – optional)

Store-bought corn tortilla chips

Preparation time 15 minutes
Cooking time None Portions 4 to 6 servings

Creamy, highly seasoned, spicy or chunky, guacamole is the go-to snack when you’re watching sports on TV. For environmental reasons – deforestation and the draining of waterways to plant avocados – we decided to replace some of the avocado here with kale. And of course we threw in some cranberries for an irresistible spicy-sweet touch. Serve with plain corn nachos for a balanced, crunchy snack!

Ingredients

4 or 5 leaves of kale

3 perfectly ripe avocados

Zest and juice of 2 limes

1/2 red onion, finely chopped

1/4 cup Patience Fruit & Co Whole & Juicy Cranberries, finely chopped

1/4 cup coriander, chopped

1 tablespoon ground cumin

1 teaspoon salt

1 or 2 jalapeno peppers, seeded and finely chopped (or finely sliced – optional)

Store-bought corn tortilla chips

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Steps

  1. Boil water in a large pot. Plunge kale leaves into boiling water for 30 seconds to 1 minute, or until leaves turn dark green. Remove from water and plunge into a bowl of ice water.

  2. Dry kale leaves thoroughly with a kitchen towel. Remove veins from kale and chop very fine.

  3. Mash avocado flesh in a bowl with a fork, adding lime zest and juice. Add remaining ingredients. Add salt and pepper to taste. Mix well.

  4. Serve as a dip with tortilla chips.

Une filiale de Fruit d'or

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