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Kale Guacamole

This kale guacamole recipe is extra green and nutritious, thanks to the addition of fresh kale! It’s easy to make in a food processor, too.

Updated by Kathryne Taylor on May 4, 2026

9 Reviews

50CommentsJump to recipe

Guilty as charged! I’m messing with a good thing here, since classic guacamole is perfect as-is. This fun spin on guacamole with kale, however, is worth trying. I couldn’t resist going back for more.

This dip is extra fresh and green thanks to the kale, which mostly disappears into the guacamole but adds flavor and nutrition boosts along the way. It’s especially easy to make with a food processor, though you can make it by hand, too (see my recipe notes).

The recipe was inspired by the kale guacamole at Whole Foods, but I honestly like this one better. It yields great leftovers that magically don’t brown much. Give it a try!

Serving Suggestions

This kale guacamole could be a welcome addition to a spring garden party, summer pool party, or of course, a Mexican-inspired spread. Serve it with my go-to red salsa, which is ready in just 10 minutes, or any of my other fresh salsa recipes.

Here are a few main dishes to go along with it:

• Cilantro Pesto Pasta with Squash Ribbons
• Fajita Veggie & Halloumi Bowls
• Lentil Burgers
• Vegetarian Stuffed Peppers

Please let me know how your guac turns out in the comments! I love hearing from you.

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Kale Guacamole

• Author: Kathryne Taylor
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: 3 1/2 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

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This guacamole recipe is extra green and redeeming, thanks to the addition of fresh kale! It’s easy to make in a food processor. Recipe yields about 3 ½ cups guacamole.

Ingredients

• 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well)
• 4 medium ripe avocados, halved and pitted
• 3 to 4 tablespoons lime juice (about 1 ½ medium limes), divided, to taste
• 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

Instructions

1. 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 (this step softens the kale and makes it less bitter). You’ll need 1 cup (packed) kale for the guacamole, so measure it out and set it aside.
2. Next, use a spoon to scoop the flesh of the 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, pausing to scrape down the sides as necessary.
3. Add the massaged kale, onion, cilantro 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, if necessary, and blend again (I usually add up to ½ teaspoon more salt and another tablespoon of lime juice). Serve immediately.

Notes

To make this recipe without a food processor: Chop the kale, onion, cilantro and jalapeño very finely. Massage the kale as directed, then scoop the avocado into a small serving bowl. Add the lime juice and salt, and mash the mixture with a pastry cutter, potato masher or fork until it is as smooth as you like your guacamole to be. Stir in the chopped ingredients, and season to taste with additional salt and/or lime juice, as necessary.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Appetizer
• Cuisine: Mexican