Go on, throw the entire garden in there! Celery and apple lend juicy flavor, while you’ve got all kinds of creaminess from the avo and yogurt or cashews.
Ingredients
- 2 English cucumbers, diced
- 1 cup plain Greek yogurt, or raw unsalted cashews soaked for 2 hours and drained
- ½ green apple, cored/diced
- 1 stalk celery, diced
- 1 avocado
- ½ tsp lemon zest
- ¼ tsp coriander powder
- 2 Tbsp lemon juice
- 1 clove garlic, minced
- 2 green onions, chopped
- ¼ cup fresh dill, chopped
- ¼ cup basil leaves
- ¼ cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- Salt and Pepper to taste
- Optional garnish: Grillo’s Pickle de Gallo
Directions
- In a high-speed blender, combine 1 ½ cucumbers, yogurt (or cashews), avocado, apple, celery, coriander powder, lemon zest, 1 Tbsp lemon juice, garlic, green onions, 3 Tbsp each dill and basil, 2 Tbsp olive oil and a few pinches salt and pepper. Blend until smooth.
- Adjust salt/pepper and add remaining lemon juice if needed. Blend again briefly and chill 4-8 hours.
- To serve, shake well, top with reserved cucumber, chopped fresh herbs, drizzles of olive oil and Pickle de Gallo (if using).