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Introduction
The Green Goddess Smoothie is a modern twist on the classic health drink, born from the growing demand for dairy-free alternatives in the wellness community. This recipe takes inspiration from the green smoothie movement that gained popularity in the early 2000s, championed by nutritionists and health enthusiasts alike. The addition of avocado, a staple in many Latin American cuisines, brings a luxurious creaminess traditionally associated with dairy-based smoothies. Perfect for those with lactose intolerance or anyone embracing a plant-based lifestyle, this smoothie proves that you don't need dairy to create a rich, indulgent drink that's both nutritious and delicious.
Ingredients
• 2 ripe medium avocados, pitted and flesh scooped out
• 1 large ripe banana, peeled and roughly chopped
• 1 cup fresh mango chunks (about 1 medium mango, peeled and cubed)
• 1 cup packed fresh baby spinach leaves, washed and dried
• 1 cup unsweetened almond milk
• 2 tablespoons raw honey
• 1 cup ice cubes
• 1/4 teaspoon vanilla extract (optional)
• Pinch of sea salt
Step 1:
Add the avocado flesh, chopped banana, mango chunks, and spinach leaves to the high-powered blender.
Step 2:
Pour in the almond milk, honey, and vanilla extract (if using). Add a pinch of sea salt.
Step 3:
Add the ice cubes to the blender.
Step 4:
Blend on high speed for 60-90 seconds, or until the mixture is smooth and creamy with no visible chunks.
Step 5:
Taste and adjust sweetness if needed by adding more honey. Blend briefly to incorporate.
Step 6:
If the smoothie is too thick, add more almond milk, 1 tablespoon at a time, blending after each addition until desired consistency is reached.
Q: Can I make this smoothie ahead of time?
A: While best consumed immediately, you can store it in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking.
Q: How can I make this smoothie vegan?
A: Simply replace the honey with maple syrup or agave nectar to make it vegan-friendly.
Q: Can I use frozen fruit instead of fresh?
A: Yes, you can use frozen mango. If doing so, reduce the ice cubes to 1/2 cup to maintain the right consistency.
• For best results, use ripe avocados that yield to gentle pressure.
• Frozen mango can be substituted for fresh; if using, reduce ice cubes to 1/2 cup.
• Honey can be replaced with maple syrup or agave nectar for a vegan option.
• Greek yogurt can be added for extra protein and creaminess, but will no longer be dairy-free.
• This recipe is naturally gluten-free and dairy-free.
• For a thicker smoothie, use less almond milk; for a thinner consistency, add more.
Pour the smoothie into glasses and serve immediately. Optionally, garnish with a sprinkle of chia seeds or a slice of mango.
Best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Stir or shake well before drinking.
Prepare all ingredients before starting to blend for a quick and efficient process. If using frozen mango, let it thaw slightly for easier blending.
- Use ripe avocados for the creamiest texture and best flavor.
- Add spinach last to ensure it blends smoothly without leaving green flecks.
- If the smoothie is too thick, add almond milk gradually to avoid making it too thin.
For a protein boost, add a scoop of vanilla protein powder. For a tropical twist, substitute coconut milk for almond milk and add a tablespoon of shredded coconut.
Serve with a side of whole grain toast spread with almond butter for a complete breakfast. Pairs well with a glass of cold-brewed green tea.
Best in summer when mangoes and avocados are at their peak, but can be enjoyed year-round.
Contains tree nuts (almond milk). May contain traces of other tree nuts depending on the almond milk brand used. Free from dairy, eggs, soy, wheat, and gluten.
