Goddess Guacamole Take a Skinny Dip - 8g Carbs, 4g Fiber
From: 50 Shades Of Kale: Delicious & Nutritious Kale Recipes – How To Cook Kale Salad, Kale Chips, Kale Soup by Drew Ramsey and Jennifer Iserloh. (Kindle)
Serves: 4
2 cups kale leaves
4 Hass ripe avocados
3 ripe tomatoes, seeded, finely chopped
1/4 cup minced red onion
2 jalapeno chilies, seeded, finely chopped
1 lime, juiced
1/2 tsp sea salt
1/4 cup fresh cilantro, minced
Place the kale leaves in a food processor and pulse until they are finely chopped. Cut the avocados in half, and remove the pits. Scoop out the flesh and place in a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached – I like mine a bit chunky. Stir in kale leaves and remaining ingredients. Taste and adjust the seasonings with salt. Place a piece of plastic wrap directly over the surface of the dip.
Store in the refrigerator up to 10 hours.
Serves: 4
Serving Size: 1 cup
Nutrition per Serving: 77 Calories, 5g Fat, 1g Saturated, 0mg Cholesterol, 2g Protein, 8g Carbs, 4g Fiber, 200mg Sodium
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