| 8 | 15 | 150 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 3 |
| 3 cup | Cucumber (organic so you can leave the skin on & get a dose of vitamin K. Peel if not organic.) |
| 1 avocado(s) | Avocado (cut in to cubes) |
| 1 cup | Basil, fresh (leaves only, chopped large) |
| 1/2 cup | Mint, fresh (leaves only, chopped large) |
| 1 tbsp | Lemon juice (fresh squeezed) |
| 1 tbsp | Lime juice (fresh) (fresh squeezed) |
| 1 pinch | Sea Salt (or to taste) |
| 1 dash | Black pepper (or to taste (optional)) |
Wash all the veggies & herbs
Chop the cucumber & avocado into cubes. Place them in a mixing bowl.
Remove the stems from the basil & mint. Save the leaves & compost the stems.
Chop the basil & mint into large pieces. Place them in a mixing bowl.
Fresh squeeze the lemon & lime (Time Saving Tip: You can do that directly into the mixing bowl).
Add pinch of sea salt
Additional Add Ins
Chickpeas
Parsley
Roasted almonds, cashews or sunflower seeds
Cooked whole grain such as quinoa or brown rice
Created for you with Joy by Paula Yolles of FoodTastic Health
| Vegetables | 2.7 |
