Products used in this recipe
Avocado Smoothie
Yield: 10 Servings (8 fl. oz. each)
Yield: 10 Servings (8 fl. oz. each)
Healthy–but still satisfying and tasty–as a breakfast or snack. With frozen bananas (for natural sweetness), creamy avocado pulp, vanilla Greek yogurt, mango and spinach.
Preparation Instructions:
Step 1
Freeze bananas at least one day prior to service. To freeze, peel bananas, cut in thirds, and lay on a sheet pan lined with parchment paper. Do not overlap or pile the bananas. They will stick together. Cover and place in freezer overnight. Once frozen, bananas can be stored together.
Step 2
The day before service, thaw avocado pulp under refrigeration overnight.
Step 3
Place frozen banana, avocado pulp, mango, yogurt, spinach, and ice in a large container or 5-gallon bucket and use an immersion blender until puréed and smooth. Taste to ensure smoothie is smooth. If texture is not smooth, continue to blend.
Step 4
Pour 1 cup (8 fl. oz.) smoothie into 9 oz cups and top with lids.
Meal Components
1 oz. m/ma, 1/2 cup fruit
