Heart Healthy
Grab your spoon and savor this smoothie in a bowl! Slices of avocado and tangerine are bright, beautiful, and healthy garnishes.
Print Recipe
Zesty Avocado and Wild Blueberry Smoothie Bowl
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Servings
4
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Serving Size:
3/4 cup
Ingredients
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1 medium ripe avocado (about 8 ounces), peeled and halved, divided use -
1 cup ice -
3/4 cup unsweetened vanilla almond milk -
3/4 cup frozen unsweetened wild blueberries, thawed, 1 tablespoon reserved for topping -
1/2 cup unpeeled English (seedless or hothouse) cucumber slices and 9 slices unpeeled English (seedless or hothouse) cucumber, divided use -
2 tangerines, finely grated for zest, then peeled and separated into segments -
2 teaspoons finely grated gingerroot (peeled) -
1 1/2 teaspoons chia seeds -
2 tablespoons unsalted almond slices -
8 small fresh basil leaves
Directions
Tip: Click on step to mark as complete.
-
In a food processor or high-speed blender, process half the avocado, ice, almond milk, blueberries, 1/2 cup cucumber slices, tangerine zest, gingerroot, and chia seeds for 2 minutes, or until the mixture is creamy. -
Pour the smoothie into serving bowls. -
Cut the remaining avocado half into thin slices. Arrange the slices in a fan shape on top of each smoothie bowl. -
Decoratively arrange the tangerine segments, almonds, and the remaining cucumber slices around the avocado fan. Garnish with the basil.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 152 | |
|---|---|---|
| Total Fat | 10.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 6.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 39 mg | |
| Total Carbohydrate | 16 g | |
| Dietary Fiber | 6 g | |
| Sugars | 8 g | |
| Protein | 3 g | |
Dietary Exchanges
1/2 fruit, 1 vegetable, 2 fat
-
Servings
4
-
Serving Size:
3/4 cup
Ingredients
-
1 medium ripe avocado (about 8 ounces), peeled and halved, divided use -
1 cup ice -
3/4 cup unsweetened vanilla almond milk -
3/4 cup frozen unsweetened wild blueberries, thawed, 1 tablespoon reserved for topping -
1/2 cup unpeeled English (seedless or hothouse) cucumber slices and 9 slices unpeeled English (seedless or hothouse) cucumber, divided use -
2 tangerines, finely grated for zest, then peeled and separated into segments -
2 teaspoons finely grated gingerroot (peeled) -
1 1/2 teaspoons chia seeds -
2 tablespoons unsalted almond slices -
8 small fresh basil leaves
Directions
Tip: Click on step to mark as complete.
-
In a food processor or high-speed blender, process half the avocado, ice, almond milk, blueberries, 1/2 cup cucumber slices, tangerine zest, gingerroot, and chia seeds for 2 minutes, or until the mixture is creamy. -
Pour the smoothie into serving bowls. -
Cut the remaining avocado half into thin slices. Arrange the slices in a fan shape on top of each smoothie bowl. -
Decoratively arrange the tangerine segments, almonds, and the remaining cucumber slices around the avocado fan. Garnish with the basil.
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