We’re having a heat-wave in Napa this week, it got up to 95 degrees yesterday! I made this to go with some veggie bean enchiladas. I had kale and avocados from my veggie box to use. This was a great addition to dinner and we ate outside as it cooled down in the evening. I like to kick up the nutrition in dips by adding super foods, this time Spirulina!
4 kale leaves, stem removed and finely chopped
2 medium avocados
juice of 1 small lime
1 garlic cloves, minced
1/2 red onion, finely chopped (about 1/2 cup)
1 jalapeno, cored and finely chopped
½ cup cilantro, finely chopped
1 tsp. spirulina powder
1 roma tomato, finely chopped (about 1/2 cup)
1/4 teaspoon salt
2 tablespoons of lemon juice
- I like to use the food processor when I make dips. I put the garlic, cilantro, jalapeno, onion , spirulina and avocado in the food processor along with the kale. Blend until the consistency you like is obtained.
- Place the mixture in a bowl, stir in the salt, chopped tomatoes and lemon juice. Stir until everything is well-combined then serve.
- Eat right away or store in the refrigerator for up to 2 days covered in plastic wrap-on surface of the dip.