Ingredients
Method
1.Start by juicing the kale and celery. This should yield about ½ cup of green juice.
2.Combine juice in a food processor with the diced shallots, garlic, lime juice, cucumber, avocado, avocado oil and salt; blend until smooth.
3.Refrigerate mixture for 15 minutes and serve topped with parsley, lime zest and ground black pepper.
Photography by Steve Brown for Clean Living by Hachette Publishing.
Note
