This recipe can be found in “Ani’s Raw Food Essentials”
Makes 4 servings:
- 1 cup diced ripe avocado (about 1 large)
- 2 1⁄2 cups cherry tomatoes
- 2 Tablespoons lemon juice (from about 1 lemon) 1/3 cup coconut oil, liquid
- 1⁄4 cup cilantro, fresh
- 1 Tablespoon curry powder
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- 1 cup filtered water
Place all ingredients in blender and blend until smooth.
To serve, divide among serving bowls. Top each portion with fresh cilantro leaves. Enjoy immediately!
Will keep for 2 to 3 days in fridge.