Guacamole is one of those foods that doesn’t photograph well, but then it doesn’t last long, either.  This dish came about as I was playing with different flavors while trying to expand a classic favorite.  The extra ingredients offer more fiber, protein and texture. Scoop out an avocado and save the shell as a serving dish.  Mix together as follows…

Mediterranean Guacamole – Makes 2-3 cups

4 sun-dried tomatoes
3 large kale leaves, stemmed and chopped fine
1 can (15 oz.) organic cannellini beans, drained and rinsed
2 TB green salsa
1 large stalk celery, diced
1 avocado, cut in half and scooped out
1/2 tsp. oregano (Mexican is good here)
1 tsp. chopped parsley
Zest and juice from one lemon
Salt and cayenne pepper to taste

Soak the dried tomatoes in just enough hot water to cover for 10 minutes.  Drain and chop.
Place all ingredients in food processor and pulse until coarsely blended.  Taste and season accordingly.
Serve in avocado shells with organic corn tortilla chips or rice pita chips.

A great summer dish and crowd pleaser!