It comes every week like clockwork: Taco Tuesday. Although the best taco filling is up for debate, nearly everyone can agree on one thing: guacamole. The avocado packs a heart-healthy punch, perfect for American Heart Month. This modified recipe from True Food Kitchen adds kale to increase its fiber.
Nearly a decade ago, restauranteur Sam Fox opened the first True Food Kitchen in Phoenix. The restaurant’s menu highlights wholesome, simple ingredients with hassle-free preparations to emphasize the natural health benefits and flavors of each ingredient that goes into every dish. The food-forward menu offers an array of delicious vegan, vegetarian, and even gluten-free options. Today, the restaurant has 16 locations - the newest in Walnut Creek, California, and Chicago - with no plans to stop expanding.
- 1/2 Cup kale, blanched and chopped
- 1/3 Cup poblano peppers, roasted and peeled, seeds removed
- 4 avocados, lightly smashed
- 1/8 Cup cilantro, chopped
- 1/8 Cup green onions, chopped
- 1/3 Cup grapefruit segments
- 1/3 Cup orange segments
- 1/2 Teaspoon sea salt
Remove stem from kale and blanch leaves in boiling, lightly salted water until tender, approximately 45 seconds.
Shock in ice water until chilled, squeeze dry, finely mince, and set aside
Roast the poblano peppers until charred on all sides, peel skin, remove seeds, finely mince, and set aside in a large bowl.
Lightly smash avocado.
Mix in blanched kale, poblano, cilantro, onions, citrus, and salt until well incorporated.
Serve with pita chips and enjoy!