INGREDIENTS
1/2
avocado
1 cup
basil leaves
1/4 tsp
black pepper
1/2 tsp
coarse sea salt
4 larges
collard leaves
1/2
cucumber
2 Tablespoons
extra virgin olive oil
1 small
garlic clove
1/4 cup
hemp seeds
1/2
juice of lemon
1/4 cup
water
1
yellow bell pepper
1 medium
zucchini