Gua-Kale-Mole Dip Recipe

Medically reviewed in June 2021

Guacamole lovers: searching for a dynamic dip that tastes delicious and is still guilt-free? Search no further. This slimmed-down recipe mixes avocados—a rich source of monounsaturated fat, aka the good type of fat—and kale, which is loaded with nutrients. So get your fill of flavor -- without the expanding waistline. Try this recipe from the 10-Day Detox Diet Cookbook by functional medicine physician Mark Hyman, MD.

Ingredients

  • 2 bunches kale, stemmed and roughly chopped
  • 1 bunch cilantro, stems included
  • 2 tomatoes, chopped
  • 1/3 red onion, chopped
  • 1 jalapeño, seeded and halved  
  • 1 garlic clove, halved
  • Juice of 2 limes
  • 1⁄2 teaspoon sea salt
  • 3 avocados, peeled and pitted

Preparation:
In the bowl of a food processor, combine the kale, cilantro, 1 cup of the chopped tomato, 11⁄2 tablespoons of the onion, the jalapeño, garlic, lime juice, and salt. Puree the mixture until smooth, scraping down the sides as needed, 1 to 2 minutes. Add the avocados and puree again until blended, 30 seconds to 1 minute.

Transfer the gua-kale-mole to a bowl and stir in the remaining chopped tomatoes and onion. Serve.

Store any leftover dip in an airtight container, with parchment paper pressed against the surface to prevent discoloration, in the refrigerator for up to 5 days.

Store any leftover dip in airtight container in the refrigerator for up to five days.

Nutrition Facts (per serving):
Calories 216; fat 15g; saturated fat 2g; cholesterol 0mg; fiber 10g; protein 6g; carbohydrates 20g; sodium 235mg

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