Minty Green Avocado Smoothie
A delicious avocado smoothie with spinach, kiwi, and mint. Sweet and creamy, everyone loves it.
This Minty Avocado Smoothie is my favourite green smoothie.
I find that this formula is really perfectly balanced for sweetness and flavour. My kids love it, and they’re my honest gauge for a truly tasty green smoothie vs. one you knock back with a shudder.
An avocado smoothie is special.
An avocado smoothie is special and not just because of the creamy, luscious texture. The healthy fats it contains really keep you full. I typically roll my eyes at lycra-clad smoothie-as-meal types, but an avocado smoothie will actually quiet the tummy rumbles.
Also, an avocado offers double the potassium of a banana.
DIGRESSION: Potassium isn’t something most of us think about, but I’ve been having muscle cramps/spasms/twitches since last summer, and they’ve improved in a week since I’ve started meeting my potassium DRI. One banana is 10% of your recommended intake, to give you perspective on how intentional you have to be to actually get enough.
The avocado smoothie ingredients.
Ripe kiwi and apple lend sweetness, while the spinach and cucumber’s freshness cuts the sweet, and the lime and mint weave through with a brightness that keeps you sipping.
Use coconut water as your liquid to add a subtle nutty sweetness and lots of potassium, without a ton of extra sugar and calories.
This recipe makes a big batch avocado smoothie. If you’re not nourishing a crew, there are four ways I store smoothies for later:
- Freeze ingredients
- Freeze smoothie portions
- Make pops
I consider myself three steps ahead nutritionally when I have extra smoothie on hand for the week. Here are my tips for keeping it fresh.
Can you store smoothies in the fridge?
YES! Pour the smoothie into individual mason jars and screw the lids on, or simply pour a large batch into a pitcher covered with plastic wrap. A smoothie will keep in the fridge for up to 3 days (all it needs is a stir, as ingredients may separate!). If you combine greens with acidic ingredients (like citrus or green apple) your smoothie will lose its vibrant green, but that does not affect quality or safety. It’s still good!
How to make a smoothie pack:
Prep and chop all ingredients then divide among freezer bags and freeze. Squeeze out as much air as possible to avoid freezer burn. Make individual portions later simply by adding the frozen smoothie pack to the blender along with liquid. The liquid-to-solid smoothie ratio for frozen fruit and veggies is 1:1. So if you pack 2 cups of produce into your smoothie pack, you’ll need to add 2 cups of liquid to your blender to keep the blades moving.?
How to store smoothie for the week:
Divide smoothie among small mason jars (filled ¾ full, as the liquid will expand when frozen) and freeze. Pull one out at night and transfer to refrigerator to enjoy in the morning OR pop frozen smoothie directly into lunch boxes from the freezer. It’ll thaw by noon and double as an ice pack.
Another option for enjoying smoothies at home for the week (this one’s not so portable) is to pour the smoothie into popsicle molds and freeze. The kids reeeeally love them.
Read the light science behind blending a perfect smoothie here.
- 2 cups coconut water
- 1 cup packed spinach leaves
- ½ small lime peeled
- 2 ripe kiwis peeled and coarsely chopped
- 2 tbsp fresh mint leaves
- ½ ripe avocado pit and skin discarded
- 1 granny smith apple cored and coarsely chopped
- 4 ” piece english cucumber
- 1 passionfruit TOTALLY OPTIONAL
- Combine all ingredients in blender container in the order listed and process on high speed for 30 seconds or until completely smooth.If using passionfruit, pour a layer of smoothie into a glass followed by a layer of passionfruit and repeat.