Ayurvedic Diet: Creamy Green Soup and Salad for Pittas


Serves 2-4


  • 4 cups kale leaves, tightly packed
  • 1/2 peeled cucumber with seeds removed
  • 1 pear, peeled and chopped
  • 1 cup water plus 1/4 cup to thin if necessary
  • 2 tsp fresh lemon juice
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • Himalayan sea salt
  • 1 avocado, chopped
  • 2 tsp shredded coconut
  • assorted greens
  • mangos, sliced
  • jicama
  • raisins
  • 1/2 piece of ginger, peeled and chopped
  • 1/4 cup lemon juice
  • 1 cup chopped fresh cilantro
  • 1/4 tsp Himalayan sea salt
  • 2 tbsp olive oil
  • 2 tbsp can sugar or agave syrup
  • 2 tbsp yogurt


Place the kale, cucumber, pear, water, lemon juice, spices and salt in a food processor and process until smooth. Add the avocado and process again until smooth. If necessary, add the remaining 1/4 cup water to thin and process once more. Serve immediately or heat slightly on the stove for a couple of minutes. Sprinkle the shredded coconut on top of the soup.

To make the dressing, blend ingredients together in a food processer and serve over salad.


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