This smoothie looks and tastes so good you won’t want to share with your family!
Zesty Avocado and Wild Blueberry Smoothie Bowl
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 tablespoon unsalted almond slices
8 small fresh basil leaves
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. Serves 4
Nutritional Analysis—Calories: 152; fat: 10g; sodium: 39mg; fiber: 6g; sugars: 8g; protein: 3g
Meatless Monday: Zesty Avocado and Wild Blueberry Smoothie Bowl
