2 fino or verna lemons
4 lemon slices
½ tbsp olive oil
60g spinach leaves
1 green apple
400 ml vegetable almond or soy milk
½ tablespoon minced ginger
2 tablespoons of agaves
In a hot skillet add ½ tablespoon of olive oil and the lemon slices. Brown well on both sides and set aside.
Peel the lemons, keeping their flesh and making sure to remove all the white part. Peel the apple and cut into quarters. Add the meat to a blender along with the spinach, green apple, kiwi, non-dairy milk, ginger and agave.
Blend for approximately 45 seconds until the ingredients are well blended.
Serve in glasses or jars and on top put 1 slice of the brown lemon and stick a straw in its center.