Courtesy California Avocado Council

California Avocados and frozen fruit or veggies make delicious, creamy smoothies in an instant. Using baby spinach or kale along with banana and pineapple, this low-sodium smoothie is a nutrition powerhouse providing more than 100% of your vitamin C daily value (110% DV) and vitamin K (130% DV), along with an excellent source of dietary fiber (36% DV).

Green California Smoothie  Print This Post

INGREDIENTS

Serves: 1

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

INSTRUCTIONS

1. In a blender place liquid, avocado, veggies and frozen fruit. Blend on purée or frappe setting until smooth and creamy. If necessary, stop blender and carefully stir ingredients until they are all blended consistently.
2. Taste smoothie and add sweetener and protein powder, if desired. Blend until incorporated.
3. Pour into a large glass and garnish with pumpkin pie spice, if desired.

*Chop and freeze fruit at least 4 hours before making smoothie or purchase frozen fruit.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION PER SERVING

Calories 270 
Total Fat 11 g (Sat 1.5 g, Trans 0 g, Poly 1.5 g, Mono 7 g)
Cholesterol 0 mg 
Sodium 30 mg 
Potassium 816 mg 
Total Carbohydrates 46 g 
Dietary Fiber 10 g 
Total Sugar 26 g 
Protein 4 g 

Vitamin A 104 mcg ; Vitamin C 100 mg ; Calcium 64 mg ; Iron 2 mg ; Vitamin D 0 mcg ; Folate 105 mcg ; Omega 3 Fatty Acid 0.13g

% Daily Value*: Vitamin A 10%; Vitamin C 110%; Calcium 4%; Iron 10 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.