This Spinach Avocado Smoothie is the perfect recipe to get your fruit and veggies in. Made with almond milk and banana, it’s a great addition to your breakfast or enjoy it for a snack. Plus it’s gluten free, dairy free, paleo, vegetarian, and very kid-friendly!
This avocado spinach banana smoothie is a take on a smoothie I had on a summer trip to Winthrop, which is a small town in the upper middle part of Washington. The smoothie was made just outside of Winthrop in the neighboring town of Twisp and was sold at a natural grocery store that prides itself on selling whole, organic foods – Glover Street Market.
My whole family loved the smoothie so much I had to try recreating it. And I think I got pretty close.
What Makes This Spinach Avocado Smoothie So Great
- It’s naturally sweetened with fruit and doesn’t need additional sweeteners like honey or maple syrup to taste delicious.
- It’s packed with lots of vitamins and minerals but still filling from the healthy fats.
- It only has 5 ingredients and is so easy to make!
- Baby spinach – this is readily available in stores pre-washed, which makes it super easy to use. If you have regular spinach, that will work too. Just make sure it’s fresh and not frozen.
- Banana – the riper the banana is, the sweeter the smoothie will be. I like to use refrigerated bananas to make a cool smoothie, but you could use room-temp or frozen banana depending on your preference.
- Avocado – you’ll want a ripe one of these too as it will help make the smoothie creamy.
- Cashew butter – this is really mild and lets the other flavors of the smoothie come through. If you have a different type of nut butter you prefer, feel free to use that instead.
- Almond milk – I prefer this type of milk, but any type will do.
I’ve written condensed directions here, including pictures, so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How To Make An Avocado and Spinach Smoothie
Put the avocado, banana, spinach, and nut butter in the blender.
Pour the almond milk over everything.
You may need to chop the ingredients up a bit to make sure they blend well.
Put the lid on, then start blending. You may need to stop the blender every so often and stir the ingredients with a spoon or knife to make sure everything blends well.
Pour into glasses and enjoy!
Check out these answers to commonly asked questions about green smoothies.
Yes, you can put raw spinach in a smoothie. It does not need to be cooked before you eat it – and I wouldn’t recommend adding cooked spinach to a smoothie!
Raw spinach is a nutrient-rich vegetable, plus it has a mild flavor so you won’t really taste it in your smoothie!
Spinach is a mild vegetable, and baby spinach is even more so. It is easily masked by the taste of fruit. You can’t taste the spinach in this smoothie recipe.
Adding avocado to a smoothie makes it rich and creamy. Plus there are a number of health benefits of eating avocados as they’re considered a healthy fat.
- The ingredients will be easier to blend if you chop them up a bit first into smaller pieces.
- Depending on the quality and speed of your blender, you may need to stop blending every so often to mix the ingredients up with a spoon or knife as sometimes items can get stuck (particularly the nut butter)
- Always make sure the lid is secure! Otherwise you’ll end up with a smoothie-covered kitchen. I like to put my hand on top of it to make sure.
Recipe Variations & Substitutions
- Use a different type of milk! Coconut milk or cashew milk work well if you’re paleo, or oat milk, soy milk, or dairy milk work well if you’re gluten free.
- Try a different type of nut butter! This recipe calls for cashew butter as it has a very mild taste, but you could use almond butter or sun butter if you’re paleo, or peanut butter if you’re not.
- Substitute out half of the baby spinach for another type of green, like baby kale or baby chard.
- This recipe calls for a refrigerated banana but you could use a fresh or frozen banana instead.
- Add a scoop or two of protein powder to give this creamy avocado smoothie a punch!
IF YOU’RE LOOKING FOR MORE BREAKFAST RECIPES WITH VEGGIES, CHECK THESE OUT!
- Blueberry Kale Breakfast Smoothie
- Kale Goat Cheese Frittata
- Paleo Egg Casserole
- Whole30 Sheet Pan Breakfast
If you try this creamy Avocado Spinach Smoothie recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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Spinach Avocado Smoothie
- 1 banana peeled and refrigerated
- ½ avocado peeled and pitted
- 2 cups baby spinach heaping cups
- 1 tbsp cashew butter
- ¾ cup almond milk
- A blender
- A measuring spoon
- A measuring cup
- A utensil (like a spoon or knife)
- Place the banana, avocado, spinach, and nut butter in the blender.
- Measure the milk with a measuring cup and pour it over the other ingredients.
- Place the lid on blender and blend on high until fully combined. You may need to use a utensil to stir around the ingredients as they may get caught (especially the nut butter).
- Once everything is blended, pour into glasses and enjoy!