By Kendra Nordin/Kitchen Report
Serves 1
1 cucumber, unpeeled
1/2 ripe avocado
2 tablespoons Greek yogurt
1/4 cup toasted, slivered almonds (reserve a few for garnish)
1 clove garlic, diced
1/4 teaspoon jalapeño, diced
1 teaspoon fresh dill, chopped
1 tablespoon fresh mint, chopped
Pinch ground cumin
Juice of 1/2 lime
2 ice cubes
1. Cut the cucumber in half lengthwise and scoop out the seeds. Chop into 1-inch size pieces and add to blender. Add the rest of the ingredients to the blender and mix until creamy and smooth.
2. Pour into a stout glass, garnish with a few almonds, and serve immediately.
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