Creamy Avocado Spinach Bottle Smoothie
Half an avocado and a handful of spinach blend with homemade almond milk and dates into a thick, velvety green smoothie served in a glass milk bottle.
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35 recipes found · page 1 of 2
Half an avocado and a handful of spinach blend with homemade almond milk and dates into a thick, velvety green smoothie served in a glass milk bottle.
Banana, avocado and spinach make a thick, creamy green base, finished with whole blueberries dropped on top for little bursts of tart sweetness.
A thick emerald soup of baby spinach, avocado and zucchini brightened with lemon and garlic, served on dark wood with a glossy swirl of olive oil.
An inside-out avocado maki crusted with crunchy sprouted buckwheat and sesame, dotted with spicy cashew mayo and served on a white dish for dramatic contrast.
A silky, cool avocado and cucumber soup seasoned with lime, cilantro and jalapeno, finished with a white cashew cream swirl and fresh herb leaves.
Pale green pops of ripe avocado, fresh lime and coconut water, blended until silky and frozen with thin lime wheels for a tart, key lime pie flavour.
Rustic blended tomato salsa served in an earthenware bowl and fanned with avocado slices, with dehydrated flax-corn chips tucked alongside.
Zucchini noodles folded through a lush avocado and basil pesto with garlic and lemon, creamy enough to feel indulgent yet ready in about ten minutes.
A smooth, sun-dried tomato and red pepper soup with smoky paprika, served in a floral bowl and topped with fanned avocado slices and basil leaves.
A single avocado mashed right inside its skin with lime, flaky salt and chili makes a two-minute snack that needs no bowl at all.
A pale jade matcha and avocado smoothie bowl decorated with tidy stripes of kiwi, chia seeds and raw buckwheat granola for a calm, caffeinated breakfast.
Ripe avocado blended with cacao powder and date syrup becomes a dense, velvety mousse, served in a cup under shavings of homemade raw chocolate.
Creamy avocado chunks and tart green apple tossed with jewel-like pomegranate seeds and plenty of fresh mint in a zesty lemon and cumin dressing.
Crisp dehydrated flax and vegetable squares topped with lime-smashed avocado and chili, arranged on a red tray with a tangy ginger dipping sauce on the side.
Nori sheets rolled around seasoned cauliflower rice and creamy avocado strips, sliced into neat rounds and served on a blue plate with coconut aminos for dipping.
Halved ripe avocados heaped with a finely diced tomato and shallot tartare, crowned with microgreens and served with lime wedges for a quick, elegant starter.
A soft zucchini-flax wrap loaded with tangy purple cabbage slaw, sliced radishes and avocado, served on a black plate for a bold, crunchy lunch full of color.
Translucent rice paper rolls pressed with edible flowers and packed with rainbow vegetables, served beside fresh peas, sliced chilies and avocado for a stunning spring platter.
A deep green spinach-flax wrap spread with savory sun-dried tomato walnut pate, then rolled around cucumber, sprouts and avocado and cut in half to serve.
Halved avocados share the table with little bowls of red onion, cilantro and diced tomato so everyone mashes and seasons their own guacamole.
Chia seeds and ripe avocado blended with cacao and cherries into a thick, glossy dark mousse, served in a glass and crowned with one fresh cherry.
Granny Smith apple, kiwi, cucumber and mint blend with a little avocado into a crisp, refreshing green smoothie that tastes more garden than dessert.
Cool, pale green cucumber soup blended with avocado and mint, garnished with sweet galia melon balls for a refreshing contrast in every spoonful.
A vibrant blend of kale, celery, cucumber and green apple, smoothed with avocado and finished tableside with a generous stream of peppery olive oil.