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Blended Veggie 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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