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Kale Guacamole

Serving Size: 4-6

Original Recipe courtesy of True Food Kitchen



  • ½ cup blanched and chopped kale (Place washed kale leaves in a bowl and cover with hot water to

  • 1/3 cup poblano peppers, Broil whole - 5 min on each side and allow to sit until room temp.

    • (stem, seed and chop)

  • 1/4 cup cilantro, chopped

  • 1/8 cup green onions, chopped

  •  1 garlic clove, minced

  • 1/3 cup grapefruit segments

  • 1/3 cup orange segments

  • ½ teaspoons sea salt

  • 4 avocados, lightly smashed

  • Juice from 1 lime

  • 1 heaping tablespoon pumpkin seeds (for garnish)



  1. Remove stem from kale, place leaves in a bowl and cover with boiling water. Cover with lid and allow to sit  for 10 minutes..  Remove from water and squeeze dry (in between unbleached paper towels until dry). Mince and set aside. 

  2. In Medium bowl mash avocado

  3. Add remaining ingredients, except pumpkin seeds and mix well

  4. Serve with Siete’ (grain free) chips OR *baked  beets & sweet potato chips 

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