Ingredients
- 1 ripe avocado: Pitted and peeled (the source of that velvet texture).
- 1 cup spinach: Fresh baby spinach for an extra boost of green.
- 1 ½ cups milk of choice: Almond, oat, or dairy milk all work beautifully.
- 1 frozen banana: Provides natural sweetness and a chilled, thick consistency.
- 2 tbsp honey or maple syrup: Adjust based on your sweetness preference.
- ¼ cup raw pistachios: Shelled (save a few for the garnish).
- 1 tsp vanilla extract: For a fragrant, rounded flavor.
- A squeeze of lime juice: To keep the color bright and add a subtle zing.
- Fresh mint leaves: A small handful for the blend and one for the top.
Instructions
- Prep the Base: Place your liquid (milk) into the blender first. Adding liquids first helps the blades move freely and prevents the thicker ingredients from getting stuck at the bottom.
- Add the Greens: Add the spinach and the avocado flesh. By blending these with the liquid for a quick 10-second pulse, you ensure a perfectly smooth, “no-leaf” texture.
- Combine Remaining Ingredients: Add the frozen banana chunks, pistachios, honey, vanilla, lime juice, and most of the mint leaves.
- The Big Blend: Secure the lid and blend on high speed for 45–60 seconds. You are looking for a completely uniform, pale green color with no visible nut fragments.
- Adjust Consistency: If it feels too thick, splash in a little more milk. If you want it colder, add 3–4 ice cubes and pulse again.
- Garnish and Serve: Pour into a chilled glass. Top with finely crushed pistachios and a sprig of fresh mint as seen in the image.
Pro Tip
For an even creamier experience, use full-fat coconut milk. The healthy fats in the avocado and coconut combine to create a mousse-like texture that is incredibly satisfying!