Buckhead’s True Food Kitchen is known for its healthy fare — offering vegan, gluten-free, paleo, and organic dishes made with seasonal ingredients — so it comes as no surprise that they have put a healthy twist on everyone’s favorite Cinco de Mayo staple (besides margaritas): guacamole. Their guac alternative is a dip made with pink grapefruit, kale, and avocado and served with flax crackers rather than traditional tortilla chips. They shared their recipe so that you can make it at home tonight for your Cinco celebration…
- 2 cups guacamole (homemade or store-bought — SkinnyTaste.com has a simple recipe that requires 3 medium avocados, 1 lime, 1/3 cup red onion, 1 small clove of garlic, 1 tablespoon of cilantro, and salt and pepper to taste)
- 1 batch of kale
- 1 cup of chopped citrus (e.g., grapefruit)
- Cotija cheese
Take 1 or 2 kale leaves and blanch them in salted water. Cook in a saucepan for 1 to 2 minutes then shock in ice water to stop cooking. Mince the kale leaves and add them to the guacamole. Fold in the citrus and kale into avocado mixture and top with cotija cheese. Serve with flax crackers instead of tortilla chips.