Pepita, Kale and Avocado Dip

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.

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.