Ingredient:

• 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well)
• 4 medium ripe avocados, halved and pitted
• 3 to 4 tablespoons lime juice (about 1 ½ medium limes), divided, to taste
• ¾ teaspoon kosher salt, to taste
• ⅓ cup roughly chopped red onion
• ¼ cup roughly chopped fresh cilantro, lightly packed
• 1 small jalapeño, seeds and membranes removed, roughly chopped