• 1 pint yellow grape tomatoes (approximately 2 cups)
  • 1 English cucumber, skin on
  • 1 bulb fennel, trimmed, core removed
  • 2 stalks celery
  • 2 scallions
  • ½ jalapeño, seeded
  • 2 garlic cloves
  • 1-2 large handful of baby spinach
  • 1 bunch basil (a large handful or two)
  • 1-2 cups water (depending on how thick you like it)
  • 2 ripe avocados
  • 2 limes, juiced
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons olive oil
  • Celtic sea salt and pepper to taste


  • In food processor finely chop cucumber and tomatoes and put in large bowl.  Next, process the fennel, celery, scallions, jalapeño and garlic, and add to bowl.  Then process the spinach and basil and add to bowl. Add water and stir to combine all the ingredients.
  • Add about 2 cups of the mixture in the bowl back into the food processor with the avocado, lime juice, vinegar, olive oil, salt and pepper. Process until smooth.
  • Return mixture to bowl and stir to well to combine all ingredients. Taste for additional seasoning.  Chill for a couple hours prior to serving

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