6 leaves green chard split
10 leaves of kale
1 cup of purslane (highest amount of Omega 3s of any green leaf vegetable)
1 medium cucumber quartered lengthwise (a little reserved for garnish)
1 medium zucchini quartered lengthwise (a little reserved for garnish)
1 favorite medium hot pepper
1/2 cup of basil leaves
4 cloves of organic garlic peeled
1 medium organic yellow onion peeled & quartered
1/3 cup California extra virgin olive oil
1/3 cup white wine vinegar
1/2 cup water
Kosher salt to taste
You’ll need a blender!
Add the oil, vinegar & water to the blender can & blend on low.
While running & creating a vortex slowly add basil leaves, cucumber, zucchini, hot pepper, onion, garlic, purslane, kale & chard.
Taste to see of it may need a bit more vinegar, olive oil or salt. Chill for 3 hours & serve. I like to garnish it with a little diced cucumber & zucchini.
Should yield six servings