The Ultimate Green Smoothie for Veggie Lovers
If you’re someone who craves greens and can’t get enough vegetables in your diet, you’ve just found your new favorite drink. This smoothie is a vibrant, nutrient-packed powerhouse designed for the true veggie enthusiast. It’s unapologetically green and gloriously good for you. My secret to the perfect texture? I freeze the zucchini and avocado before blending. This little trick creates an incredibly thick and frosty smoothie without watering it down with ice. It’s also a fantastic way to stock up on produce when it’s on sale—just chop, freeze, and blend whenever you need a green boost!
Ingredients
• MAKES: two 10-ounce / 300-ml servingsPREP TIME: 5 minutes
• 1 cup / 240 ml nondairy milk
• ¾ cup / 110 g chopped zucchini, frozen
• ½ medium Hass avocado, peeled, pitted, and frozen, about 2 oz / 55 g
• 1 handful fresh spinach, about 1 oz / 30 g
• 2 tablespoons collagen peptides or protein powder
• 1 tablespoon coconut oil or unflavored MCT oil powder
• ¾ teaspoon matcha powder
Instructions
1. Place all the in a high-speed blender.2. Blend for 30 to 40 seconds, or until completely smooth and creamy.3. Divide between two glasses and enjoy immediately for the best texture and flavor.
Nutritional Information
• Per serving, made with full-fat coconut milk, collagen, and coconut oil:Calories: 200Total Fat: 14.3 gNet Carbs: 4 gProtein: 10.6 gMacros: 64% Fat, 15% Carbs, 21% Protein
Pro Tips
• Freeze zucchini and avocado pieces beforehand for a thick, chilled smoothie without using ice.
• Store leftovers in an airtight container in the fridge for up to 3 days. Shake well before drinking.
• Pour leftover smoothie into ice pop molds and freeze for a healthy, refreshing treat.
• To make it vegan or vegetarian, simply swap the collagen for your favorite plant-based protein powder.
• For a coconut-free version, use almond or hazelnut milk and opt for MCT oil powder instead of coconut oil.
FAQ
Q: How do I make this green smoothie thick and creamy
A: The secret to a thick, frosty texture is to use frozen zucchini and avocado. This method chills and thickens the smoothie perfectly without needing ice, which can water down the flavor.
Q: Can I make this green smoothie vegan
A: Yes, this recipe is easily adapted for a vegan or vegetarian diet. Simply substitute the collagen peptides with your favorite plant-based protein powder.
Q: How should I store leftover smoothie
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to shake it well before drinking as some separation may occur.
Q: Is this a keto-friendly smoothie
A: Yes, with only 4 grams of net carbs per serving and a macro profile of 64% fat, this smoothie is an excellent choice for a ketogenic diet.
