1 bunch celery (chopped into 1" pieces)
1 cup almonds (soaked overnight and drained)
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 avocado (peeled, pitted, and quartered)
1 tsp onion powder
1 Tbsp honey or other sweetener
1 tsp Celtic or Himalayan salt
Pinch of cayenne
1 tomato, diced (for garnish)
handful of fresh parsley (for garnish)
2. Pour into bowls and top with garnishes.
3. Serve cool or at room temperature.