Ingredients
Method
- Start by prepping your fruit. If you haven’t already, peel a ripe banana, break it into three or four pieces, and freeze it for at least four hours. The frozen fruit creates a “soft-serve” consistency that makes the smoothie feel like a milkshake
- Scoop the flesh of the half-avocado out of its skin and discard the pit.
- Pour your almond milk and Greek yogurt into the blender base first. Add your avocado and the handful of spinach. While the spinach is optional, I highly recommend it. Avocado on its own creates a pale, light green color.
- Add your honey or maple syrup, followed by the vanilla extract. If you are watching your sugar intake, you can skip the honey, as the frozen banana already provides a natural sweetness.
- Add your ice cubes and secure the lid tightly. Start the blender on the lowest speed to break up the frozen banana and ice, then slowly increase it to high. Blend for about 45 to 60 seconds. You want to keep going until you don’t see any tiny flecks of spinach or avocado.
- Taste a small drop of the smoothie before you pour it into a glass. If you want it thinner, add another splash of milk and pulse the blender for five seconds.
Notes
The biggest mistake is using a warm avocado. If your avocado has been sitting in a sunny bowl on the counter, it can make the whole drink lukewarm. If you can, put your avocado in the fridge for an hour before you plan to make your smoothie.
Cold ingredients are the key to that refreshing, crisp taste that makes smoothies so enjoyable in the morning.