Blended
Salad
1 medium ripe tomato (quartered)
1/4 cucumber (peeled)
1 ripe avocado (quartered, peeled,
with pit removed)
1/4 cup broccoli florets
1/4 cup cauliflower florets
2 cups spinach or other dark leafy
greens (kale, spring mix, or your favorite)
1 large celery rib (cut in 2” pieces)
1 medium carrot (cut in 2” pieces)
1 tablespoon of your favorite salad
dressing (varied for different flavors)
1/2 teaspoon all purpose herb seasoning
pinch of celtic sea salt (optional)
Put avocado, dressing, cucumber and
tomato into blender. With lid on, process until creamy (a tablespoon oil
can be added here). Add remaining ingredients, and with lid on, use the
plunger to push veggies into blades (or a long stalk of celery in the absence
of a plunger) and pulse until desired consistency is reached. Use a little
water to get veggies to drop down into the blades.
Enough distilled water to cause all
ingredients to enter blades.
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