Garlic Green Spread



  • 1 bunch kale
  • 1 bunch parsley
  • 1 bunch cilantro
  • 2 cloves garlic
  • 1/2 lemon
  • 1/2 large avocado, or 1 small avocado
  • Pinch Celtic sea salt
  • Olive oil


  • Wash and trim all greens. Stems are fine, but you may want to trim tough stems.
  • Pop everything, except for oil and salt, in a good blender or a food processor. While blending on high, drizzle in a few streams of oil. Keep blending until all greens are nicely chopped and have the consistency of veggie dip.
  • Sprinkle with sea salt to taste and keep in the fridge for up to a week. Use as a dip, a spread, a salad dressing, a pesto; mix it into wild rice, top baked potatoes, or stir into steamed veggies.