1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large
chunks Flesh from 1/2
avocado, cut into large
chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber
chunks, two
avocado chunks, and one basil leaf.
Ingredients (serves 1) * 1 grapefruit, peeled and quartered * 4 strawberries, hulled and sliced * 2
avocados, peeled, pitted and
flesh cut into
chunks * 1 handful
of parsley * 1 handful
of mint * 4 ice cubes * 250 ml coconut water