Zesty Avocado and Wild Blueberry Smoothie Bowl
Calories152 Per Serving
Protein3g Per Serving
Fiber6g Per Serving
|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|
|Total Carbohydrate||16 g|
|Dietary Fiber||6 g|
1/2 fruit, 1 vegetable, 2 fat
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 Tbsp 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.