Avocado Green Smoothie
A thick, creamy smoothie of avocado, spinach, cucumber, kiwi, lime, and mint blended with Greek yogurt and almond milk.
Why you'll love Avocado Green Smoothie
Avocado is what makes a green smoothie taste like a milkshake. It blends into a silky, thick base that carries the spinach and cucumber, while a kiwi and a squeeze of lime keep it bright and a handful of mint makes it taste fresh. Whole-milk Greek yogurt turns it from a drink into something that holds you.
The order you load the blender matters. Liquid goes in first, then the soft things, then the leaves on top, so the blades catch the liquid and pull everything down rather than spinning in an air pocket. A few ice cubes chill it without watering it down, and the kiwi brings sweetness with its seeds and fiber intact.
It is ready in five minutes and is the easiest way to get a few handfuls of greens in before nine in the morning.
Quick overview: This Avocado Green Smoothie comes together in 5 min and makes 2 servings, each 1 glass (about 1 1/2 cups). You'll need a blender.
Ingredients
- 1 cup unsweetened almond milk Label: water, almonds, and salt
- 3/4 cup plain whole-milk Greek yogurt
- 1/2 large ripe avocado
- 1 kiwi, peeled
- 1/2 small English cucumber, chopped
- 2 packed cups baby spinach
- 8 fresh mint leaves
- 1 tbsp fresh lime juice
- 2 tbsp hemp seeds
- 4 or 5 ice cubes
Instructions
- Load the liquid: Pour the almond milk into the blender and add the yogurt.
- Add the soft things: Add the avocado, kiwi, cucumber, lime juice, and hemp seeds.
- Add the greens: Pack the spinach and mint on top and add the ice.
- Blend: Blend on low for 10 seconds, then on high for 45 seconds, until completely smooth and no flecks of spinach remain. Add a splash more almond milk if it is too thick to pour.
- Serve: Pour into two glasses and drink right away.
Storage and leftovers
A green smoothie is best fresh. Kept in a jar filled to the top and sealed, it holds for up to 1 day in the refrigerator; the color dulls a little, and a shake brings it back together.
For quick mornings, pack the avocado, kiwi, cucumber, spinach, mint, and hemp seeds in freezer bags for up to 3 months and blend from frozen with the almond milk and yogurt.
Variations
- Kale: Use 1 cup stemmed kale in place of half the spinach for a deeper green flavor.
- Ginger: Add a 1/2-inch piece of fresh ginger for heat.
- Berry: Use 1/2 cup frozen blueberries in place of the kiwi; it turns a deep purple.
- Dairy-free: Use 1/2 cup canned coconut milk in place of the yogurt.
Notes and tips
- Liquid first: Liquid at the bottom keeps the blender from stalling.
- Use a ripe avocado: It should give slightly when pressed. An underripe one tastes grassy and blends grainy.
- Freeze leftover avocado: Halved, peeled avocado freezes well for smoothies.
- Check the yogurt label: It should read milk and live cultures, with no sugar or thickeners.
Nutrition and mindful eating
- Greek yogurt and hemp seeds bring protein, which is what turns a smoothie into breakfast.
- Avocado adds monounsaturated fat and fiber, which slow digestion so the fruit's sugar arrives gradually.
- Spinach, cucumber, and kiwi bring folate, potassium, vitamin K, and vitamin C.
- Blending keeps all of the fiber in the glass, unlike juicing, which strains it out.
- As you sip, notice how thick and cool it is, and check whether it carries you the 3 hours to your next meal or whether you want eggs alongside it next time.
Frequently asked questions
Have a question about this Avocado Green Smoothie? Start here, with the questions people ask most.
Can I taste the spinach?
Very little. The lime, mint, and kiwi lead, and the avocado makes it creamy.
Can I make it the night before?
Yes, in a full, sealed jar in the refrigerator. Shake it before drinking.
What can I use in place of hemp seeds?
Chia seeds or 1 tablespoon almond butter.
Can I use frozen avocado?
Yes. Frozen avocado chunks make it colder and thicker; skip the ice.
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