3 leaves of kale
4 medium ripe avocados, halved and pitted
3 to 4 tablespoons lime juice (about 1½ medium limes)
¾ teaspoon kosher salt, to taste
⅓ cup roughly chopped red onion
¼ cup roughly chopped fresh cilantro, lightly packed
1 small jalapeño, seeds and membranes removed, roughly chopped
1 small tomato, diced
- 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 (about 1 teaspoon). Massage the kale by scrunching it up in your hands, repeating until the kale is darker green and fragrant to remove some of the bitterness. Make 1 cup of packed kale.
- Put de-skinned avocados into the bowl of a food processor, discarding any bruised, browned areas. Add 3 tablespoons lime juice and the salt. Blend until the mixture is fairly smooth. Scrape down the sides as necessary.
- Add kale, onion, cilantro, tomato 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 to taste, then re-blend.
- Serve immediately.