2 Tbsp. chopped almonds or other nuts
1 ripe avocado, peel and pit
1 apple, peeled, cored, cut into chunks removed, quartered
1 c. water freshly-squeezed juice of 1/2 lemon (about 1-1/2 tsp.)
1-1.2 c. coarsely chopped spinach (1/2 lb.)
1 Tbsp. chopped fresh tarragon, plus 2 sm. sprigs for garnish
1 Tbsp. almond oil or olive oil
1/2 tsp. salt (or more, to taste)
Toast nuts in a heavy, dry skillet (preferably cast-iron) over med.-high heat, stirring constantly, until lightly browned and begin to smell toasty. Transfer to a dish to cool. Put apple chunks and water in blender and puree. Add spinach and tarragon; pulse blender a few times to partially blend in the leaves. Add avocado pieces, lemon juice, oil, and 1/2 tsp. salt. Blend ingredients until smooth, thinning with more water if necessary (add 1 Tbsp. at a time). Add more salt to taste, if desired. Pour into two bowls, top with toasted nuts, and garnish each with a fresh tarragon sprig.
Serves 2
adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables