Green Veggie Sauce

Serving size:
 5 Servings

Ingredients

    • 1⁄3 c
    • scallions
    • 1 c
    • water
    • 1⁄2 c
    • avocado (peeled and pitted)
    • 1⁄4 c
    • beet greens (shredded)
    • 1 c
    • spinach (shredded)
    • 1 c
    • romaine lettuce (shredded)
    • 2 T
    • parsley (chopped)
    • 2 T
    • mint leaves (fresh)
    • 2 T
    • basil (fresh)
    •  
    • kelp (to taste)
    •  
    • lime juice (to taste)
Prep
15 minutes
Ready in
15 minutes

Description

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

Adapted from the New York Times Natural Foods Cookbook

Instructions

Place the scallions and water in an electric blender/food processor and blend until smooth. Continue to blend at a low speed and gradually add the lettuce, spinach, beet greens, avocado, parsley, mint and basil. Season with kelp and lime.

Course: 

Special Diets: 

Food Allergies: