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There is so much I love about Mexican food, and guacamole is at the top of that list.  It is the perfect soothing counterpart to fiery salsa, delectable with just about anything.  I've found some pre-made guacamole that's pretty good in a pinch, but homemade fresh guac is really where it's at.  It's quick and easy to make, especially with a food processor, and oh so delicious - store-bought just doesn't compare.  And this particular guacamole has a super-power I've not found in grocery store guac:  spinach.  It's not just for Popeye, kids, and don't worry - the spinach doesn't add spinachy flavor, just more green goodness.  The end result is more delicious guac without adding more avocado, which is a good thing considering how we tend to eat guacamole around here.  And it's ready in under 20 minutes!

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CUISINART FOOD PROCESSOR, 11 CUP

KUHN RONIN POTATO MASHER

FINEDINE STAINLESS STEEL MIXING BOWLS, SET OF 6

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POWER GREENS GUACAMOLE RECIPE

VEGAN  |  WFPB  |  GLUTEN-FREE  |  OIL-FREE  |  30 MINUTES OR LESS  |  EASY

 

Kari's Recipe Notes:  I love kicking up the lime flavor with lime zest, yet prefer to ease back on the lime juice so it's not too tart.  The recipe guides you to adjust these as you prefer.  If you don't have a food processor, just chop the ingredients extra fine and mash it all together with a fork or potato masher.  I usually don't have access to organic jalapeno peppers but can find others with similar flavor, like the organic shishito peppers I generally use when making this recipe.  They have a similar flavor and are so delicious here.  I encourage you to explore your market and use the best peppers available to you.  Ready to dig in?  I know I am!

Makes about 3 cups

Prep time:  10-15 minutes | Mix time:  1-2 minutes  | Total Time:  11-17 minutes

I've tried to be as accurate as possible about the time it takes to make this recipe.  Keep in mind that time is approximate and dependent on factors like how many hands are helping and the pace you choose to set.  I hope you enjoy the process!

INGREDIENTS

• 1 cup packed raw spinach

• ⅓ cup packed cilantro

• ⅓ cup red onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 tablespoon jalapeno or similar pepper (I used shishito in the batch pictured), seeds removed & coarsely chopped

• about 2 large avocados (at least 2 cups), each cut in eight pieces

• 1 or 2 tablespoons fresh lime juice (to taste)

• zest of 1 lime (optional)

• ⅛-1/4 teaspoon salt

METHOD

1. Place the spinach, cilantro, red onion, garlic, and pepper in the bowl of a food processor and pulse a few seconds to break the veggies down.

2. Add the avocado, lime juice, zest (if using), and salt, starting with the smaller amounts of juice and salt. Pulse just long enough to disperse evenly so that it doesn't become a puree, preserving some small chunks of avocado. Taste and add the remaining juice and salt if desired, with one or two short pulses.

3. Serve immediately, or place in an air-tight container in the fridge. The lime juice well help maintain the vibrant fresh green color.

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