Living in a warm, tropical climate, there are few things I love more than a cold, refreshing smoothie for breakfast or an afternoon snack. But, I have a few smoothie rules.
- It must be frozen.
- It must be smooth.
- It must taste good.
Like many rules, my smoothie rules have been developed due to previous not-so-pleasant situations. If I wanted juice, I’d have juice. If I want a smoothie, it needs to be frozen. There are also smoothie makers who try to turn it into their multi-vitamin and fiber-fix to be quickly sucked down as quickly as possible and in fact, make what I call a “chunky,” not a “smoothie.” And lastly, I’ve tried a few too many that just taste like…grass? Dirt? Bad.
I do understand, smoothie making is subjective, and if you don’t like pineapple or cilantro, this is probably not the one for you. But if you do, this is one of my all-time favorites. When I was still living in Nicaragua, I had a lime tree, avocado tree and wild cilantro all growing in my backyard. Pineapples were a dime a dozen, or more like 50 cents each, but inexpensinve and available year round. A girl can only eat so much guacamole, so I started trying other ways to use my limes, avocados and cilantro. For months, this was my go-to breakfast or afternoon snack and was affectionately called “the guacamole smoothie.” In an effort to not scare you away, I changed the name, but the ingredients are the same. I’ve already made it three times this week and I think it’s safe to say, the guacamole smoothie is BACK!
If you also love pineapple, avocados and cilantro, here is what you need to make this smoothie…
Refreshing Pinapple Avocado Smoothie
Ingredients
- 1 cup frozen pineapple
- 1 tbsp lime juice
- 1/2 medium avocado
- 2 tbsp cilantro
- 2 tbsp honey
- 1/2 cup water
- 1/2 cup soy milk (or whatever milk or non-dairy milk you like)
Instructions
- Add all ingredients to a blender and blend until smooth.
Notes
- To freeze your own pineapple or any fruit, cube the fruit and place in a single layer on a baking sheet. Freeze completely, then place in a freezer bag for up to 2 months.