Guacamole Greens: 4 Leafy Guac Ingredients

The best things in life are green. Avocados top the list — no surprise there — but quite a few leafy vegetables contend for runner-up: savory Brussels sprouts, stout kale, and peppery arugula — just to name a few. And when you put leafy greens in guacamole, you’ve got a fresh mixture of green goodness that will make a gardener blush.

If you’ve got a hankering for good old-fashioned guacamole greens but don’t know where to start, then leaf it to me, the world’s guacamole expert.

Related: Get even more greens on your plate with these 6 Certified Heart-Healthy Salad Recipes Featuring Avocados.

My 4 Favorite Guacamole Greens

• Arugula

  Arugula’s wispy leaves may look dainty, but they pack a flavorful punch. They’re pungent and peppery, and when chopped into small slivers and stirred into guacamole, they can really kick things up a notch. A little goes a long way, so start small.

  Expert tip: Arugula is a low-maintenance plant that’s easy to grow in a backyard garden or an indoor planter. Fresh arugula guacamole and avocado summer salad with arugula year-round? Count me in.

• Kale

  Kale is known for its sturdy, waxy leaves. To maintain the delectable creamy texture of your guacamole (courtesy of ripe avocados), you’ll need to soften the leaves. Tear them from their hard stems, sprinkle with salt, and massage until the leaves are soft and dark green.

  Expert tip: Although kale can taste bitter, it will taste great with sweet guacamoles that include pineapple or mango.

• Brussels Sprouts

  They may not look like the leaves you’re used to, but Brussels sprouts have leaves that are just as tasty as the sprout itself. They taste great in guacamole, especially when baked, because both avocados and cooked Brussels sprouts have nutty, savory flavors.

  Expert tip: Cut each sprout in half, brush with oil, sprinkle with salt and pepper, squeeze a lemon over top, and pop them in the oven until just crispy. Once cool, chop them up and mix them into your guac.

• Spinach

  Picky eaters can take their pick of ways to add spinach to guacamole. Try blending spinach in a food processor for a smooth, dark green finish to your guac. Or you can chop it into small pieces and sprinkle on top for more of the leafy texture. 

  Expert tip: Spinach can complement other guacamole greens. Sauté your spinach in a pan with garlic and toss in a few preserved artichoke hearts for a fragrant twist.

Guacamole is the tastiest way to work more greens into your diet. Garden variety never tasted as good as it does in guac — I’ll leaf it at that.

Expand your guacamole repertoire even further with these creative and delectable guacamole recipes.

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