A delightful concoction of green fruit plus fat-free dairy. With convenience built in, this refreshing smoothie can be made a day ahead. Keeps well in the refrigerator up to 24 hours.
Avocado and Melon Breakfast Smoothie
Nutritional Highlights (per serving)
|1||ripe, Fresh California Avocados*|
|1||cup||honeydew melon chunks (about 1 slice)|
|Juice from 1/2 lime (1 ½ tsp. lime juice)|
|1||cup||(8 oz) milk, fat-free|
|1||cup||fat-free yogurt, plain|
|1/2||cup||apple juice or white grape juice|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Cut avocado in half, remove pit.
- Scoop out flesh, place in blender.
- Add remaining ingredients; blend well.
Serve cold. Holds well in the refrigerator up to 24 hours. If made ahead, stir gently before pouring into glasses.
*Large avocados recommended for this recipe. A large avocado averages about 8 ounces.
Each serving provides an excellent source of protein, fiber, vitamin C, riboflavin, folate, B12, pantothenic acid, calcium, phosphorus, potassium and iodine, and a good source of vitamin D, thiamin, B6, magnesium and zinc.