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A glass filled with a thick avocado smoothie sits on a light surface, surrounded by a halved avocado, fresh spinach leaves, a honey dipper, and a banana in the background.

Avocado Smoothie

With healthy fats from avocado, a scoop of protein powder, and a boost of greens from spinach, this avocado smoothie is a perfect breakfast!
Prep: 5 minutes
Total: 5 minutes
Servings: 1 large or 2 small smoothies (about 16 ounces total)
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Ingredients
  

  • 1 cup firm packed fresh spinach leaves
  • 1 medium banana cut into slices and frozen (a generous ½ cup)
  • ¾ cup unsweetened vanilla almond milk or milk of choice
  • ½ medium avocado
  • ½ to 1 scoop vanilla protein powder or 1 tablespoon almond butter + ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure vanilla extract
  • 1 to 3 teaspoons honey or pure maple syrup optional
  • Ice as needed

Instructions
 

  • In a blender, place the spinach, banana, almond milk, avocado, protein powder, and vanilla extract. Blend until smooth. To thicken, add a few ice cubes and blend. Continue to add ice a few cubes at a time until your desired consistency is reached.
    A top-down view of a blender containing spinach, banana slices, avocado pieces, and a scoop of protein powder, ready to be blended.
  • Give it a taste. If you’d like the smoothie sweeter, add 1 to 3 teaspoons honey. Pour into a glass and enjoy immediately.
    Top-down view of a blender containing a thick, creamy green avocado smoothie, sitting on a light-colored countertop.

Notes

TO STORE: Smoothies are best enjoyed right after they’re made. However, you can save leftover smoothie for later or make ahead. Store in an airtight container and enjoy within a few hours to best taste and texture. Just keep in mind that the color will darken as the avocado oxidizes.

Nutrition

Serving: 1(of 2)Calories: 383kcalCarbohydrates: 45gProtein: 18gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 25mgPotassium: 1127mgFiber: 11gSugar: 22gVitamin A: 3075IUVitamin C: 29mgCalcium: 322mgIron: 3mg
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