Strawberry Avocado Smoothie
Servings: 3 cups
Place all ingredients in a blender.
Blend until smooth.
Adjust coconut milk and/or sweetener as desired.
Store any leftover smoothie in a glass container in the fridge for a few days or freeze in freezer cubes for future use.
Sweeteners: You can truly use whatever sweetener you like for this recipe. To make it extra smooth, you can use a powdered or liquid sweetener. If you have a high-powered blender, the sweetener should be blended pretty well without needing to use a powdered one (or making your own powdered sweetener).
Note that I used 2 different types of sweeteners. That's to give better flavor as noted in this post on stevia's flavor. You don't need to do that, but we like doing this with almost all of our low-carb sweeteners.
Storage: Smoothies have the best taste and texture when served immediately. But if you don’t finish your smoothie, you can store the rest covered in the refrigerator for up to 24 hours.
Consistency: Add as much or as little coconut milk as you'd like, depending on how thin or thick you'd like your smoothie to be.
Strawberries: I recommend frozen strawberries for a colder, thicker smoothie, but if all you have is fresh, that will work too.
Salt: Optional, but I think that ALL sweet recipes taste better with at least a dash, plus you get at least a bit of added minerals if you use a mineral-rich salt.
Serving: 1cup | Calories: 263kcal | Carbohydrates: 11g | Protein: 3g | Fat: 25g | Saturated Fat: 19g | Sodium: 15mg | Potassium: 485mg | Fiber: 4g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 49mg | Calcium: 33mg | Iron: 4mg | Net Carbs: 7g