PREP/COOK TIME: 25 Minutes
Makes 4 Servings

INGREDIENTS 

2 – Large Avocados (Ripened), Peeled and Pitted

2 Handfuls of Kale, Leaves and Stems, Roughly Chopped

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

3 Large Cloves – Garlic, Peeled and Finely Minced

¼ Cup – Fresh Cilantro, Roughly Chopped

2 – Medium Navel Oranges, Supreme and Juiced

2 Tbs – Fresh Lime Juice

THE NITTY GRITTY

SUPREMING (SEGMENTING) ORANGE – With a very sharp knife, cut both the top and bottom of the fruit, setting a flat side on cutting board. Slice along the fruit's contour to remove peel and pith. Hold fruit over a bowl to catch juice. Slice segment by cutting along the membrane until you reach the center, then cut along adjoining side till cuts meet; removing segment with knife blade. Repeat. Transfer segments into bowl. Squeeze juice from membranes in a separate bowl; reserving 2 tbs.

In a medium pot, bring 2 cups of water to a boil at high heat. Add kale; blanching till tender (about 4 – 5 minutes). Using a sieve, drain kale from pot and run under cold water to cool. Ring out excess water from kale using a clean dish towel or cheese cloth. In another bowl, add avocados, kale, salt, pepper, garlic, orange segments and cilantro; mash with a potato masher, or fork, till desired chunkiness. Add lime juice and reserved tablespoons of orange juice; stir to combine. Serve with your favorite tortilla chips, or even toasted pita triangles, and enjoy!

FEBRUARY 1, 2019