Say hello to an avocado smoothie that is satisfying and packed with protein. Make this your new go-to for mornings or anytime you need a quick, delicious pick-me-up.
Holly’s Recipe Highlights
- Flavor: With its creamy texture and subtle sweetness, this smoothie has become a favorite with my kids and grandkids, who love the vanilla taste (and no spinach flavor!).
- Recommended Tools: Using a high powered blender turns simple ingredients into a perfectly creamy, dreamy smoothie in seconds.
- Serving Suggestions: I discovered this avocado spinach smoothie when I needed a quick, filling breakfast, and now I often use it as my go-to on the busiest of mornings.
Smart Ingredient Choices
- Avocado: For the creamiest texture, choose a soft, ripe avocado, or use frozen avocado chunks if that’s what you have on hand.
- Spinach: Fresh or frozen spinach works well, and both blend smoothly.
- Protein Powder: I usually use sugar-free protein powder to lower the carbs, but chocolate or unflavored protein powder works just as well.
- Milk: For lower carbs, use unsweetened milk or add coconut milk for an extra creamy and rich flavor.
- Variations: For a different twist, use kale instead of spinach and add a handful of berries for color and natural sweetness. Chia or flaxseed can add extra fiber, and a little lime juice brings a fresh, zesty note.
How to Make an Avocado Smoothie
- Cut and scoop the avocado. Add to blender.
- Add the rest of the ingredients (full recipe below).
- Blend and serve.
Holly’s Tips for Creamier Sips
- To save time, freeze avocado in chunks and use frozen spinach.
- Add the liquid slowly to make a thicker, more spoonable texture.
- A high-powered blender gives the smoothest, lump-free drink.
- Sweeten naturally with a small amount of low-carb sweetener.
- If the smoothie separates after sitting, simply stir or give it a quick re-blend.
Storing Smoothies Right
- Smoothies are best enjoyed immediately. If you do decide to keep the leftovers, they can be refrigerated up to 24 hours. Stir or blend before drinking.
- The blended smoothie can also be frozen in an airtight container for up to 1 month. Thaw in the fridge and shake well before serving.
- The smoothie ingredients can also be frozen in prepped smoothie packs. This is a great time saver ahead for quick blending later.
Low Carb Breakfasts
Did you enjoy this Avocado Smoothie recipe? Leave a comment and rating below.
Avocado Smoothie
A cool, creamy and flavor packed smoothie to start your day!
Equipment
Ingredients
- ½ ripe avocado
- 1 cup almond milk or coconut milk
- ½ cup spinach fresh or frozen
- 1 scoop vanilla protein powder sugar-free
- 1 cup ice cubes
Instructions
- Scoop out the avocado and add it to a blender.
- Add almond milk, spinach, vanilla protein powder, and ice.
- Blend on high until smooth and creamy. Pour into a glass and enjoy cold.
Notes
- Best served immediately.
- Store for up to 24 hours, blend or stir well before serving.
Nutrition Information
Calories: 155kcal | Carbohydrates: 8g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 426mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1407IU | Vitamin C: 4mg | Calcium: 476mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Avocado Smoothie recipe
