Ingredients

• 2 cups fresh squeezed tomato, carrot and/or vegetable juice
  

• 2 cups chopped spinach
  

• 2 tbsp chopped escarole (optional)
  

• ½ medium avocado
  

• 2 tbsp minced garlic
  

• 1 tbsp minced jalapeno
  

• 2 tsp minced ginger
  

• 2 tbsp chopped green onions
  

• ¼ cup Namu Shoyu or 1-½ tsp salt
  

• 1 tbsp freshly squeezed lime juice
  

• 1 tbsp fresh mint leaves chopped
  

• ½ cup olive oil
  

• 1/8 cup white wine
  

• ¼ cup chopped shallots
  

• ½ cup Portobello mushrooms, thinly sliced