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Introduction
The avocado smoothie, while trending recently in wellness circles, has deep roots in Vietnamese cuisine, where it's known as 'Sinh tố bơ' and has been enjoyed for generations as a sweet treat. This modern adaptation embraces the traditional concept while incorporating contemporary superfood elements. What began as a simple blend of avocado and condensed milk in Vietnamese street stalls has evolved into a globally beloved healthy breakfast option, particularly gaining popularity during the clean eating movement of the 2010s. The addition of spinach and natural sweeteners transforms this ancestral drink into a perfect example of how traditional beverages can be reimagined for today's health-conscious consumers.
Ingredients
• 2 medium ripe avocados, peeled and pitted (about 200g)
• 2 cups fresh baby spinach, loosely packed
• 1 cup unsweetened almond milk
• 1 medium banana, frozen
• 2 tablespoons raw honey or maple syrup
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup ice cubes
• 1 tablespoon fresh lime juice
• 1 pinch sea salt
Step 1:
Add almond milk, spinach, and lime juice to the blender. Blend for 30 seconds until greens are completely broken down.
Step 2:
Add peeled and pitted avocados, frozen banana, honey, chia seeds, vanilla extract, cinnamon, and sea salt. Blend for 45 seconds until smooth.
Step 3:
Add ice cubes and blend for an additional 30 seconds until the mixture is completely smooth and creamy.
Step 4:
Taste and adjust sweetness if needed, blending briefly to incorporate any additions.
Q: Can I make this smoothie ahead of time?
A: Best consumed immediately, but can be stored up to 24 hours. Color may darken slightly due to avocado oxidation.
Q: How do I know if my avocados are ripe enough?
A: Avocados should yield slightly to gentle pressure but not be too soft. Avoid overripe or brown avocados.
Q: Can I skip the banana?
A: Yes, substitute with 1/2 cup frozen mango or 1/2 cup Greek yogurt for similar creaminess.
• Choose avocados that yield slightly to gentle pressure for optimal creaminess.
• Frozen banana can be substituted with 1/2 cup frozen mango or 1/2 cup Greek yogurt.
• For dairy-free version, ensure to use plant-based milk alternatives.
• Raw honey can be replaced with monk fruit sweetener for lower sugar content.
• Fresh spinach can be substituted with kale or other mild greens.
• Contains tree nuts (almond milk) - can substitute with oat milk for nut-free version.
Pour immediately into chilled glasses. Optionally garnish with a sprinkle of cinnamon or chia seeds. Serve with a straw.
Best consumed immediately. Can be stored in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking if separated.
Prepare all ingredients before starting. Having everything measured and ready will ensure the smoothie blends quickly before the ice melts.
- Blend greens with liquid first for the smoothest result
- Use frozen banana for thick, creamy texture without extra ice
- Add ice last to prevent the mixture from becoming too thick too quickly
Make it protein-rich by adding a scoop of vanilla protein powder. For a tropical twist, substitute mango for banana and add 1/4 cup coconut water.
Serve with whole grain toast or a small handful of almonds for a complete breakfast.
Year-round, best when avocados are in peak season (spring through summer)
Contains tree nuts (almond milk). May contain traces of honey. Can be made nut-free by substituting almond milk with oat milk or coconut milk.
