These avocado smoothies are my new favorite beverage, and I’ve been making them about three or four times a week. They taste great, but they aren’t loaded with calories. I like to keep them in the fridge and have a little at a time throughout the day. I also take them with me in the car when I’m running a bunch of errands because it keeps me from being tempted to stop for fast food when I get hungry. I just pour the smoothie into a glass, cover it with plastic wrap, and poke my straw through the plastic. Then I pop that baby into the drink holder in my car, and I have a delicious on-the-go treat.
This recipe calls for coconut water, and in my grocery store, it’s found in the health food section. This is the brand that I have been using, Taste Nirvana, but I’m certainly not endorsing this particular brand. There are others that I’m sure are just as good. I particularly like the one that comes with some coconut pulp in it because it gives the smoothie a faint coconut taste. I’ve been making so many of these avocado smoothies that my husband finally suggested that I order the coconut water in bulk from Amazon, which is what I am now doing. If you want to do the same, here is the link: Coconut Water.
A Winner Dinners Original Recipe
1 slightly soft avocado, halved, pitted, and skin removed
1-1/2 cups of coconut water
1 thumb-tip sized piece of fresh ginger, peeled (or more if you like)
2 to 3 tablespoons of sugar
1 cup of ice cubes
Place all of the ingredients in a blender and purée until smooth.