Pepita, Kale and Avocado Dip

Recipes
Written By Connie Holen

Kale is King!

This dip is enhanced with loads of antioxidants and flavour. Serve with raw veggies or seeded crackers, it’s perfect for that afternoon “pick me up” or for entertaining.

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INGREDIENTS

3 cups of torn kale leaves

1 cup of pepitas (pumpkin seeds), toasted

3 shallots, sliced

1 cup of basil leaves

1 avocado, chopped

1 lemon squeezed

1 teaspoon of sea salt flakes

cracked black pepper

30g goat’s cheese, crumbled

extra virgin olive oil, baby basil leaves and seeded crackers to serve

METHOD

Place the kale in a large heatproof bowl and cover with boiling water.

Set aside for 1 minute.

Drain well and place in a food processor.

Add the pepitas, onion, basil, avocado, lemon juice,

salt and pepper and process for 1-2 minutes or until smooth.

Transfer to a medium serving bowl and top with goat’s cheese,

pepper, oil and basil. Serve with raw veggies or seeded crackers.

Rita ready to cook up a storm with fresh and healthy ingredients.

Rita ready to cook up a storm with fresh and healthy ingredients.

Connie Holen

Connie Holen is a Digital Strategist, Google Search Certified Marketer, and Squarespace Circle Platinum Partner with over a decade of experience in marketing and web design for boutique fitness, yoga, Pilates, and wellness studios. As the founder of Pixality Design, she has helped 300+ studio owners build clean, modern, easy-to-manage websites that integrate seamlessly with scheduling software including Mindbody, Mariana Tek, Walla, and Momence. She currently leads marketing and content strategy at Zipper, the all-in-one studio management platform built specifically for boutique studios. Connie's work focuses on local SEO, brand strategy, and helping studios attract new clients and grow sustainably — without the tech overwhelm.

http://www.pixalitydesign.com
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