Zesty Avocado and Wild Blueberry Smoothie Bowl

Zesty Avocado and Wild Blueberry Smoothie Bowl

Calories

152 Per Serving

Protein

3g Per Serving

Fiber

6g Per Serving

Calories		152
Total Fat		10.0 g
	Saturated Fat	1.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.5 g
	Monounsaturated Fat	6.0 g
Cholesterol		0 mg
Sodium		39 mg
Total Carbohydrate		16 g
	Dietary Fiber	6 g
	Sugars	8 g
Protein		3 g

Dietary Exchanges
1/2 fruit, 1 vegetable, 2 fat

Ingredients

Servings 4 Serving Size 3/4 cup

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 tablespoons unsalted almond slices
8 small fresh basil leaves

Directions

Tip: Click on step to mark as complete.

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.

Zesty Avocado and Wild Blueberry Smoothie Bowl

Calories

152 Per Serving

Protein

3g Per Serving

Fiber

6g Per Serving

Calories		152
Total Fat		10.0 g
	Saturated Fat	1.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.5 g
	Monounsaturated Fat	6.0 g
Cholesterol		0 mg
Sodium		39 mg
Total Carbohydrate		16 g
	Dietary Fiber	6 g
	Sugars	8 g
Protein		3 g

Dietary Exchanges
1/2 fruit, 1 vegetable, 2 fat

Ingredients

Servings 4 Serving Size 3/4 cup

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 tablespoons unsalted almond slices
8 small fresh basil leaves

Directions

Tip: Click on step to mark as complete.

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.

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