Serves: 4 as an appetizer
1 cup of spinach
1 pound of organic cucumber, coarsely chopped (if not organic, peel the outer skin from the cucumber)
1 large or 2 small ripe avocados
½ cup almond yogurt
½ tsp sea salt
4 tsp olive oil
½ cup water, if needed
a big handful of fresh lovage, or a mixture of herbs including mint, marjoram, parsley, dill, basil, or sorrel
grated zest and juice of 1 lemon or 2 limes
1. In a blender, put the spinach, cucumbers, yogurt, avocado, salt, and herbs and puree until green, smooth, and flecked. If the soup seems too thick, stir in water as needed to thin to a good consistency.
2. Stir in the olive oil, the citrus zest and juice, then taste for salt and season with pepper. Chill well.
3. Serve with cucumber sticks, celery, radishes and carrots!
+ Good source of hydration
+ Raw living nutrients
+ Good source of Vitamin C
+ High in amino acids
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber. Photo thanks to Matthew Pickett.
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved