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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