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This cool and creamy Avocado Smoothie is made with Greek yogurt, fresh spinach, and a banana for sweetness. It has everything you need in a healthy breakfast or snack, and it will keep you full all morning long.
When a smoothie is made with nothing but fruit (often tropical) and juice, you’re getting a lot of vitamins but not much of anything else. It’s great for dessert, but maybe not for breakfast.
For meal replacements, look for a smoothie with a good balance of fat, protein, minerals, and carbs. You can up the protein in healthy smoothie recipes with your favorite protein powder or a cup of Greek yogurt. This smoothie is also gluten-free.
Unlike my Spinach Smoothie which is made with flax seed, this Avocado Smoothie gets its healthy fats from ripe avocados. That means an extra-creamy smoothie and the banana (and maybe a bit of honey) add sweetness, too. Add a handful of blueberries for even more flavor.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Spinach: To take your spinach over the top, substitute a 10-ounce block of frozen spinach, thawed, for the 2 cups fresh. It’s intense but amazing!
- Protein powder: You can use either Greek yogurt or protein powder in this smoothie. Protein powder is never a one-size-fits-all solution, but I wrote extensively about the Best Protein Powders for Smoothies because it’s something I care about. If you don’t currently have a favorite, you might be able to find one in the list.
- Honey: Taste the smoothie before adding any sweeteners, then start with a teaspoon of honey or maple syrup. If you use a vanilla-flavored protein powder, you probably won’t need anything.
Step-by-step instructions
- In the bottom of a blender, add water, banana, spinach, avocado, and protein powder or Greek yogurt.
- Blend until smooth. Taste and add honey if desired.
Recipe tips and variations
- Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.
- Flax or chia seeds: Add 2 tablespoons of flax seeds or chia seeds for an extra boost of protein, fiber, and healthy fats. You can soak the chia seeds in water for 5 to 10 minutes if desired, but it’s not required. Bob’s Red Mill is my favorite brand for these. Hemp seeds are a great choice, too.
- Dairy-free: While this recipe calls for water or almond milk, feel free to substitute your favorite milk alternative, be it soy milk, oat milk, or coconut milk.
- Caribbean Passion Smoothie: This Jamba Juice copycat is sweet, refreshing, and easy to make at home, with mango passion fruit juice, strawberries, and peaches. It tastes EXACTLY like the real thing!
- Carrot Smoothie: You’ll love the flavors of mango, bananas, and orange juice in this colorful, vibrant smoothie starring a secret ingredient: frozen carrots.
- Mango Smoothie: This simple smoothie is flavored with mangoes and bananas with Greek yogurt for protein and milk for creaminess.
- Spinach Smoothie: Fresh spinach, banana, pineapple, and yogurt make for a super simple, totally delicious way to eat more greens.
- Strawberry Citrus Ginger Smoothie: Quench your thirst with this refreshing and fruity treat perfect for crushing your sweet cravings.
Frequently Asked Questions
If you don’t have a high-powered blender like a Vitamix, your blender may find frozen fruit and ice challenging. Especially if you notice that your blender errs on the weak side, but really a best practice for all smoothie-makers, start by adding the liquid portion of the recipe, then add the fruit and vegetables on top. If frozen, let them thaw a bit before blending. Check out my guide to the best blenders.
If you enjoy your smoothies on the thicker side, try a frozen banana and add a few ice cubes. If you prefer a juicer, straw-sippable smoothie, blend in fresh fruit and veggies.
A ripe avocado yields slightly when you give it a firm, gentle squeeze. Look for avocados that have dark green, bumpy skin; two more signals that the avocado is ripe, according to Avocados from Mexico.
More avocado recipes
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Chipotle Guacamole (Copycat)
Salad Recipes
Cobb Salad
Salad Recipes
Black Bean Salad
Stock, Sauce, and Spread Recipes
Avocado Sauce
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Avocado Smoothie
Ingredients
- 1 cup water or almond milk
- 1 small banana frozen
- 2 cups fresh spinach about 2 ½ ounces (see note 1)
- 1/2 medium avocado pitted
- 1 scoop protein powder or ½ cup Greek yogurt (see note 2)
- Honey to taste, optional (see note 3)
Instructions
- In the bottom of a blender, add water, banana, spinach, avocado, and protein powder or Greek yogurt. Blend until smooth. Taste and add honey if desired.
Notes
- Spinach: To take your spinach over the top, substitute a 10-ounce block of frozen spinach, thawed, for the 2 cups fresh. It’s intense but amazing!
- Protein powder: Use either your favorite vanilla protein powder or ½ cup Greek yogurt.
- Honey: Taste the smoothie before adding any sweeteners, then start with a teaspoon of honey or maple syrup. If you use a vanilla-flavored protein powder, you probably won’t need anything.
- Yield: This recipe makes about 2 cups of smoothie, enough for 1 serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so shake or stir to combine before enjoying.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
