Martha Stewart Avocado-Banana Smoothie

Martha Stewart avocado-banana smoothie takes just 5 minutes and one avocado, one banana and fresh orange juice to make a thick, creamy green drink. Try this simple avocado smoothie recipe for busy weekday breakfasts or afternoon snacks, since it's blender-easy and naturally sweetened with honey.

Use fresh orange juice and a ripe avocado, because both decide how bright and creamy the smoothie tastes. Bottled juice and a hard avocado leave it flat, a little bitter and full of tiny green flecks.

Martha's version stirs in Greek yogurt and honey to turn the avocado into a tropical-tasting sipper instead of a savory green drink. Blending with 2 1/2 to 3 cups of ice makes it thick and frosty, so you don't need any frozen fruit.

Martha Stewart Avocado-Banana Smoothie

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Calories

190

kcal

Avocado and banana blend with Greek yogurt and orange juice into a thick, frosty smoothie with a mellow tropical sweetness. The ice does the chilling, so it comes out cold and spoonable right from the blender.

Ingredients

• 1 avocado
  

• 1 banana
  

• 1/2 cup nonfat plain Greek yogurt
  

• 1 1/2 cups fresh orange juice (from 3 oranges)
  

• 1/4 cup honey
  

• 2 1/2 to 3 cups ice
  

Directions

• Gather the ingredients: Scoop the flesh from 1 avocado and peel 1 banana, then break the banana into chunks. Juice about 3 oranges to get 1 1/2 cups of fresh juice.
• Load the blender: Add the avocado, banana, 1/2 cup nonfat plain Greek yogurt, 1 1/2 cups orange juice, 1/4 cup honey and 2 1/2 to 3 cups ice to the blender. Pour the juice in first so the blades catch everything.
• Blend until smooth: Blend on high until no flecks of avocado or ice remain. If it looks too thick to pour, add a little more orange juice and blend again.
• Serve right away: Pour the smoothie into 4 glasses as soon as it's blended. It tastes best cold and thick, so serve it immediately.

Tools for this recipe

• Vitamix E310 blender, Zulay metal lemon squeezer, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this avocado banana smoothie ahead of time?

It's best served right away, because the ice melts and the smoothie thins out as it sits. If you need to prep ahead, peel and chop the banana, then scoop the avocado into the blender jar with a squeeze of orange juice to slow browning. Blend it within a few hours.

What can I use instead of Greek yogurt?

Coconut yogurt or a dairy-free plain yogurt works in the same amount, and the smoothie stays just as creamy. A splash of milk or almond milk also works, though the smoothie will be a little thinner and less tangy.

How do I pick an avocado for a smoothie?

Choose one that gives slightly when you press the skin near the stem and looks dark green to nearly black. A ripe avocado blends silky smooth, while a hard one leaves green bits and a grassy, bitter taste.

Can I use a sweetener other than honey?

Maple syrup or agave swaps in at the same 1/4 cup, so vegans can skip the honey easily. Taste before you add the full amount, since a very ripe banana and sweet oranges may need less.

What's the most common mistake with this smoothie?

Adding too little ice is the usual problem, because the smoothie then turns thin and loses that frosty, spoonable texture. Start with the full 2 1/2 cups and add more until it reaches a thick, pourable consistency.