Ingredients
Servings: ￩￫
| 1 | large cucumber, peeled and diced |
| 1 | medium red, orange, or yellow bell pepper, seeded and diced |
| 3 | medium carrots, shredded |
| 1/4 | cup red onion |
| 5 | stalks celery, coarsly chopped |
| 1 | medium jalapeno, seeded |
| 2 | medium garlic cloves |
| 1 | Cup fresh parsley |
| 1 | Cup fresh cilantro |
| 2 | cups Swiss chard or baby kale (optional) |
| 1 | small red or golden beet, coarsely chopped (optional) |
| 2 | cups Jicama, shredded (optional) |
| 1/4 | cup extra virgin olive oil |
| 5 | Regular Key limes, juiced |
| 2 | tbsp balsamic vinegar |
| 2 | tbsp worcestershire sauce |
| 1 | tbsp ground cumin |
| 1 | tsp kosher salt |
| 1 | tsp freshly ground black pepper |
| 2 | tbsp flaxseed (optional) |
| 4 | cups water |
Instructions
A food processor, like a Cuisinart, or other high-speed blender is required for this recipe. The idea is to puree all the spicy and green stuff into a juice.
Start with a large bowl or 12 to 14-quart Tupperware with lid.
Dice cucumber and bell pepper, place in bowl. Shred carrots in Cuisinart, place in bowl.
Using the puree attachment for the food processor, puree together the onion, celery, jalapeño, garlic, parsley, cilantro, kale (if using), and beets. In a small bowl or measuring cup whisk together the oil, lime juice, vinegar, Worcestershire sauce, cumin, salt, and pepper. Slowly add the oil mixture to the food processor and blend well.
Pour mixture into the bowl with vegetable chunks. Add water and flaxseeds then stir well. Cover and chill overnight, or at least for four hours.
