2 teaspoons of olive oil
2 zucchinis, washed and sliced
1 garlic clove, smashed and minced
1/4 cup almonds
2 teaspoons cinnamon
2 cups of each: kale and spinach
2 cucumbers, washed and sliced
1 avocado, pitted and diced
The seeds from 2 pomegranates
1/4–1/2 cup raisins
For the dressing:
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 cup olive oil
1 tablespoon plus 2 teaspoons raw honey
1/2 teaspoon of each Himalayan salt and pepper