If you’ve been following my smoothie posts over the last year, you may have realized that I’m not a fan of the typical green smoothie. Don’t get me wrong — I adore dark leafy greens but prefer them enjoyed in savory ways, not blended with sweet fruits and ice.
Since January is a good time to get people enthused about eating more greens, I thought I’d share my version of the much-loved green smoothie. Instead of adding banana to create a smooth texture, I used avocado, and added a dash of lime and salt to place it firmly in the savory camp. With the addition of omega-rich flax oil and the healthy fats from avocado, this is a smoothie you can feel really good about drinking as a meal replacement or healthy snack.
Wishing you all a green and healthy 2015!
Green Smoothie with Flax and Avocado
If you’re not using a powerful upright blender, stick to spinach, as kale is quite hardy and won’t blend up as smooth. If Persian cucumbers are not available, substitute English cucumbers for them. For a frosty drink, add a large handful of ice.
Serves 2
1/2 ripe avocado, pitted and peeled
2 small Persian cucumbers, diced (3/4 cup)
1 cup spinach leaves or kale, torn into bite-size pieces
2 tablespoons cold-pressed flax oil
1/2 cup water
1/4 cup plain unsweetened almond milk
1 tablespoon fresh lime juice
Pinch sea salt, plus more to taste
Add all ingredients to an upright blender and blend until smooth. Season to taste with sea salt and serve immediately.
Photo: Stephen Johnson
Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall. She blogs at amychaplin.com.
