1medium-sizedcucumber, cut in half(peel if not organic)
1beet(about 355g / peel if not organic)
1cupwater(235ml)
1cupred cabbage, finely chopped(55g)
1medium-sizedgreen or yellow bell pepper, finely diced(110g)
3green onions, thinly sliced(discard root-end and then use entire onion)
1medium-sizedcarrot, finely diced(85g)
1avocado, diced
⅓cupparsley, chopped(10g)
6cherry tomatoes, cut into quarters(or smaller)
⅓cupsweet yellow onion, finely diced(70g)
2tablespoonschopped jalapenos, seeds removed
3tablespoonsbalsamic vinegar
2teaspoonsdried basil
½teaspoongarlic granules
1teaspoonsalt
1teaspoonvegan Worcestershire sauce
1teaspoonlime juice
10turnsblack pepper
Instructions
Place the medium-sized tomatoes, half of the cucumber, beet and water into your blender and blend until smooth. Transfer to a mixing bowl.
Chop the other half of the cucumber and add it to the mixing bowl, along with the red cabbage, bell pepper, green onion, carrot, avocado, parsley, cherry tomatoes, sweet onion, jalapenos, balsamic vinegar, dried basil, garlic granules, salt, Worcestershire sauce, lime juice and black pepper.
Stir until all the ingredients are incorporated and chill for at least an hour.