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.