2 tomatoes, chopped
1 avocado, peeled and chopped
1 C coconut water
½ C orange juice
¼ onion, thinly sliced
1 T red miso
1 T parsley, finely chopped
1 T spring onion, chopped
2 t lemon juice
1 t ginger, grated
½ garlic clove


Mix together the coconut water, orange juice and lemon juice until combined. Add in the chopped ingredients and stir. Serve into bowls and garnish with some more chopped spring onions.

Serves 2. Lasts 3 days in the fridge.



Recreate our favourite recipes from our two recipe books, Leafy Greens & Antonia’s Way, in the comfort of your own home. The perfect way to serve delicious, plant based meals for your family and friends to share..