I can never seem to get enough avocados during the summer months. I use them to top all of my salads, as a base to most of my smoothies (check out my on-the-go smoothie recipe), and as a quick mash-up for those last-minute beach picnics.

On the other end of my food enjoyment spectrum we have kale. It’s not exactly my favorite leafy green; it can be super chewy with a bitter zing that can have a damaging effect on an otherwise tasty dish.

What I’ve learned, however, is that if you take a few minutes to massage your kale with a bit of olive oil, its texture and flavor becomes a lot more enjoyable. This little extra step makes it much easier to sneak this superfood into your belly (and the bellies of reluctant friends and family members).

Here’s a quick and delicious recipe that combines my love of avocados with my growing affection for kale. It only takes 10 minutes to prepare!

4 medium avocados
5-6 kale leaves, massaged for 2 minutes and finely chopped
¾ cup of cilantro
1 small shallot, chopped
Juice of 2-3 limes
3 garlic cloves, minced
1 jalapeno, cored and finely chopped (leave the seeds in if you want it spicy)
1 roma tomato, seeded and finely chopped)
1/2 teaspoon of salt

Method

1. Combine garlic, shallot and kale together in a food processor until smooth.
2. Add cilantro and jalapeno and pulse until all ingredients are combined.
3. Add chopped tomato, avocado, salt and lime juice to taste and blend until smooth.
4. Place in a serving bowl and stir until everything is combined.
5. Cover with an airtight lid or plastic wrap and refrigerate for 10 minutes to let the flavors mingle before eating. Lasts up to three days in the fridge.