Liquid Salad $2

Jul 31, 2013

liquid salad photoTurn a salad into a raw foods powerhouse soup.  Blended foods are easier to digest, and great ways to save prep time.  Plus, a liquid salad is a delicious high-nutrient option for people with recent dental work, or compromised digestion.  Can be stored in fridge for 1-2 days, though avocado will begin to darken.

  • 5-10 romaine lettuce leaves
  • ½ beefsteak tomato
  • 1/2 cucumber
  • ½ hass avocado
  • 1 tablespoon extra virgin olive oil
  • juice of ½ lime or lemon
  • water for blending consistency
  • handful of basil leaves
  • salt and pepper to taste
  • nutritional yeast
  • smoked paprika
  • black truffle oil

Place lettuce, tomato, cucumber, avocado, olive oil, lime, basil in blender or food processor.  Add enough water to cover about ¼ of the ingredients.  More water may be necessary depending on your blender.  Blend until smooth and creamy.  Taste first, and then add salt and pepper.  Blend again to distribute salt and pepper evenly.  Pour into bowls.  Drizzle truffle oil on surface and sprinkle with nutritional yeast and smoked paprika.  Follow with a cacao avocado smoothie for dessert!

Makes two servings or one large meal

Estimated Cost: $2.00
romaine $.50, tomato $.50, cucumber $.25, avocado $.50, lime $.25 (spices already on hand, basil growing in planter box)


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