This recipe can be found in “Ani’s Raw Food Essentials”

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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. 🙂