This recipe was so easy to make and I loved eating it for lunch a few days this week! It is healthy and I loved eating it with carrots and celery. I will definitely be making this again to take with me for my lunches. I think the dip would also be good on top of some taco meat (and taco salad).
5 cups raw spinach
1 Large avocado
1/2 onion
1 - 2 clove garlic, freshly crushed
1/2 teaspoon pink himalayan salt (I used kosher salt)
1 lemon, freshly squeezed
1 Large avocado
1/2 onion
1 - 2 clove garlic, freshly crushed
1/2 teaspoon pink himalayan salt (I used kosher salt)
1 lemon, freshly squeezed
Optional
pinch organic cayenne powder (I used a few dashes of hot sauce)
pinch organic cayenne powder (I used a few dashes of hot sauce)
Put all ingredients into a food processor and
process until well combined and creamy.
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