Cucumber Avocado Smoothie
Aguas frescas-style blending is the secret here: build the drink around cold produce, bright lime, and a restrained pinch of salt so every vegetable tastes crisp instead of grassy. That same balance…
Ingredients
- 2 cups English cucumber, chopped
- 2 cups baby spinach
- 1 medium ripe avocado, peeled and pitted
- 1 small green apple, cored and chopped
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh mint leaves
- 1 tablespoon seeded jalapeño, chopped
- 1 cup cold water
- 1/4 teaspoon kosher salt
Instructions
- Chill the cucumber, apple, yogurt, and water before blending; cold ingredients give a home blender the same brisk texture a restaurant blender gets from a quick, high-speed pass.
- Add the water, lime juice, yogurt, salt, mint, and jalapeño to the blender first. Seasoning the liquid before adding the produce helps the salt and lime distribute evenly instead of leaving sharp pockets.
- Add the spinach, cucumber, apple, and avocado. Put the softer ingredients closest to the blades and the firmer pieces on top so the mixture starts moving without extra liquid.
- Blend on low for 20 seconds, then increase to high and blend for 45 to 60 seconds, stopping once to scrape down the sides. Do not add ice; it dulls the vegetable flavor and can make the texture watery.
- Taste with a spoon. Add another squeeze of lime for lift, a small pinch of salt if the greens taste flat, or a splash of water if you want a thinner side-dish pour.
- Pour into four small chilled glasses and serve immediately alongside tacos, grilled meats, rice and beans, or a vegetable-forward lunch. Stir before serving if the smoothie sits for more than a few minutes.
Watch the Cucumber Avocado Smoothie cooking video
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