- 1 small cucumber, peeled
- 1 green pear, peeled
- 1 avocado
- 10 fresh mint leaves
- 1/4 cup chopped pistachios
- 1/2 cup Ahuacatlán Avocado Oil
- 5 tablespoons raspberry vinegar
- 1 cup cold water
In a blender mix together the cucumber, green pear and avocado.
Once these ingredients are well incorporated, add the 10 fresh mint leaves, pistachios, Ahuacatlán Avocado Oil, raspberry vinegar and salt and pepper to taste.
Blend again and refrigerate for 2 hours. Once cool, add 1 cup cold water and mix one more time.
You can add a few cucumber cubes, chopped pistachios and peppermint to give texture to the dish.