- 1 medium ripe avocado, approximately 5 ounces, halved and pitted
- 1 large frozen banana, previously peeled and sliced
- 1 cup unsweetened almond milk, cold from the refrigerator
- 2 tablespoons honey, preferably raw and local
- 1 teaspoon vanilla extract, pure not imitation
- 1/2 cup ice cubes, about 4 to 5 standard cubes
- 1 tablespoon fresh lime juice, from about half a lime
- Pinch of sea salt, approximately 1/8 teaspoon
- Avocado: The ripeness is critical—you want fruit that yields to gentle pressure but isn't mushy or brown inside; if your avocado is underripe, the smoothie will taste grassy and won't blend as smoothly, while overripe avocados can introduce bitter notes.
- Frozen Banana: I always emphasize frozen rather than fresh because it eliminates the need for excess ice, which can water down the flavor; freezing bananas at peak ripeness when they have brown spots concentrates their natural sugars.
- Almond Milk: You can substitute with any plant-based milk like oat, cashew, or coconut milk, or use regular dairy milk if preferred; I avoid vanilla-flavored milk here because it makes controlling sweetness difficult.
- Honey: Maple syrup, agave nectar, or 2 to 3 pitted Medjool dates work equally well; for a sugar-free version, use a few drops of liquid stevia, though you'll need to adjust to taste.
- Lime Juice: This is the secret ingredient that brightens all the flavors and prevents the avocado from tasting flat; lemon juice works in a pinch but lacks lime's subtle floral notes.
