Apple Chevice

1 serving

200 g Bonne Premium Apple Purée

75 g fresh cucumber (washed, doesn’t have to be peeled)

10 cm celery (washed and cut into 0.5 cm slices)

20 g fresh fennel (thinly sliced)

¼ avocado
a handful of fresh coriander

juice from ½ lime

1 ½ dl ice cubes

Himalayan salt to taste (approx. 1/4 tsp)

Combine all ingredients cold, mix in a blender until smooth. Decorate with a celery stick, for example.