Kale and Artichoke Guacamole Recipe


Guacamole Base:

  • 2 ripe avocados, halved and pitted
  • Juice of 1/2 a lime
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Kale and Artichoke:

  • 2 cups packed chopped curly kale
  • 1 tablespoon extra virgin olive oil
  • 1 (14 ounce) can artichoke hearts, drained and chopped

Optional additions (choose what you like):

  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • Pinch of red pepper flakes


  • Medium skillet
  • Large bowl
  • Fork or potato masher


Prep the kale:

  • Heat the olive oil in a medium skillet over medium-low heat.
  • Add the chopped kale and a pinch of salt. Sauté until tender, about 4-5 minutes.
  • Remove kale from the skillet, let it cool slightly, then chop it into smaller pieces.

Make the guacamole base:

  • In a large bowl, scoop out the flesh of the avocados.
  • Add the lime juice, minced garlic, salt, and pepper.
  • Using a fork or potato masher, blend until the mixture is smooth and creamy (you can leave it slightly chunky for texture).

Combine everything:

  • Gently fold the chopped kale, artichoke hearts, and any optional ingredients into the guacamole base.
  • Taste and adjust seasonings with salt, pepper, and lime juice as needed.

Serve and enjoy!

  • Serve immediately with your favorite tortilla chips, fresh vegetables, or use it as a spread on sandwiches.


  • Ripe avocados are key: Choose avocados that yield to gentle pressure but aren’t too mushy.
  • Adjust to your liking: This is a great base recipe, so customize it with your favorite spices. Try a little cumin, a dash of cayenne, or add some chopped tomatoes for extra freshness.
  • Storage: Guacamole will brown due to oxidation. To keep it fresh longer, place a layer of plastic wrap directly on the surface and store in the refrigerator for up to 2 days.


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