Carrot Avocado Smoothie

It is a beautifully warm spring day in the Pacific Northwest and I was craving something raw, and hydrating. I happened to be browsing a cookbook and found this recipe. I got it from a great cookbook called Eating Out of Heaven's Garden, by Teri Secrest.

Ingredients:

2 avocados (I only used 1 because 2 would be too filling for me!)
8 to 12 ounces carrot juice
Juice of 1 lemon
    or 1 drop lemon essential oil
2 to 3 TBS olive oil (I'd use coconut oil, but I left the oil out b/c the avocado was enough for me)
1 inch ginger root, peeled
pinch cayenne pepper
1/4 tsp sea salt (I use Celtic or Himalayan)

Directions:

Juice the carrots. Then put everything in the blender and blend well. Enjoy!