By France Morissette and Joshua Sprague, Beyond The Peel
Avocado is the secret ingredient in this smoothie that packs in your daily greens and fruit into one glass for a meal on the go.
3 cups of greens (kale, chard, spinach or spring greens.)
1/2 cup frozen blueberries
1/2 cup red frozen fruit (I use sour cherries or frozen cranberries mixed)
1 banana
1/2 avocado, flesh only
1/4 cup plain Greek yogurt or vegans: use coconut milk (I use Tree Island Vanilla Yogurt which is not sweet)
1/4 wedge of lemon, juice only
1/2 cup water (up to 1 cup)
Optional additions (1 tablespoon of ground flax or ground chia seeds)
1. In a blender, add the greens. If using kale, remove the tough spine and use only the tender parts. With chard I use the whole thing.
2. Add the blueberries, red berries, banana (this lends the sweetness), the avocado, yogurt, squeeze of lemon juice (this masks the taste of the greens) and the water.
3. Blend until smooth. You may need to use the pulse setting to get everything blended properly. Add a little more water if it’s too thick.
4. Drink immediately.
