Ever have a bunch of spinach that’s just about to turn and you need to use it fast? That happens to me a lot. I like to buy it in bulk (I can’t resist the savings!), buuuuut then I end up with half of my good intentions wilting away into a goo in my fridge.
I’m not really a salad eater. Don’t get me wrong I eat veggies all the time, I just usually don’t go for a salad when I’m home — nothing against them though! My favorite uses for spinach are smoothies, juices, veggie scrambles and in sauces like Spinach Pesto and now this Spinach Guacamole.
I love spinach in smoothies and sauces because it adds texture and nutrition without really messing with the flavor. Seems like a natural fit for guacamole, right? You got it. This definitely works.
- 2 cups spinach
- 1/2 cup cilantro
- 1-2 garlic cloves, crushed
- 1/4 white onion, roughly chopped
- 1 tsp kosher salt
- 2 tsp apple cider vinegar
- Zest and juice from one lime
- 2 TBSP avocado oil
- 2 avocados
Using a food processor, add all of the ingredients except the avocado. Pulse to break down the onion, garlic and spinach, then add the avocado. It doesn’t matter if you toss in slices or cubes, the avocado will puree easily into the other ingredients. Blend until creamy and serve.
Use this the same way you would any other guacamole. My favorites uses so far are as a dip for Spicy Chorizo Scotch Eggs and as a topping to the Pulled Pork Pizza I made last night!
I made the famous Unrefined Kitchen pizza crust (because you really can’t get much better than what they did!), topped it with a bunch of my Pulled Pork from the other day as well as some shredded iceberg lettuce, cilantro, scallions, grape tomatoes and jicama slices. The grand finale was a healthy drizzle of Spinach Guacamole! Highly recommend this, everyone!