Yummy Green GoopUser Submitted Recipe
2 Haas avocados or 1 large Florida avocado peeled and pit removed
1 bag of washed spinach – about 9 or 10 ounces
1/2 cup raw almonds
juice of 1 lemon
juice of 1 lime
1/2 cup extra virgin olive oil
1 bunch clean cilantro – remove the large part of the stem if the stems taste bitter
1 bunch of clean curly leaf parsley
2 tsp. salt – we use Redmond Real Salt
5 cloves of fresh garlic, papery skin removed and stem end trimmed off
1 to 2 cups of cleaned, chopped (large chunks) sweet peppers – orange, yellow, red and/or purple bells
Put the almonds in the food processor (steel blade) with the salt, avocados, lime and lemon juices, bell peppers, garlic cloves and olive oil. Puree that until it’s a smooth consistency. Then add the spinach, cilantro and parsley and puree again.
We usually do the almonds first because they need the most processing. We add the avocado with the citrus juices to help the avocado retain its color. Other than that, you’re just condensing salad into spread.
When everything is pureed, we check the seasonings. Sometimes we like to up the lime juice a little.
The groovy thing about green goop is once you make it, you can store it for several days in the fridge and use it liberally. We spread it like mayo on sandwiches, spread it on crackers with a nutty seed crunch on top*, use it like pesto with pasta, add it to salads and wraps, dip veggie chips in it, and eat it on the end of a spoon.
Once it’s stored in the fridge, it’s a quick and easy way to have salad without having to actually make a salad. It’s also convenient for last minute meals.
*For optional Nutty Seed Crunch put equal amounts of raw sunflower seed, raw pumpkin seeds raw sesame seeds, raw almonds, and raw flax seeds in your food processor with the steel blade and pulse until the size of bread crumbs. Salt with mineral sea salt to taste.
makes about a pint
Nutritional Information Per Serving
no nutrition information available