Avocado Smoothie
Step 0
A simple avocado smoothie that tastes fresh and light, not heavy. Orange brings sweetness and acidity, avocado brings the creamy body, lemon sharpens the finish, and basil makes it feel “restaurant clean” with minimal effort.
Step 1
Ingredients for avocado smoothie
- Oranges, raw 1 medium (131.0 g)
- Avocado (black skin) 1/2 each (68.0 g)
- Lemon juice, raw 1 tsp (5.1 g)
- Basil, fresh 5 leaves (2.5 g)
- Chili powder 1 g
Optional: Add a few ice cubes if you want it colder and thicker. This changes texture more than nutrition, but it will change the “per 100 g” numbers if you recalculate.
Step 2
How to make the smoothie
- Prep the fruit. Peel the orange and remove any obvious pithy bits. Halve the avocado and discard the pit.
- Blend the base. Add orange segments, avocado, lemon juice, and basil to a blender. Blend until fully smooth.
- Dial texture. If it is too thick, blend a little longer first. If you still want it thinner, add a splash of water (note: that changes per-100 g nutrition if recalculated).
- Finish. Pour into a glass and dust with 1 g chili powder as garnish.
Storage: Best fresh. If needed, refrigerate up to 12 hours in a sealed jar and shake well before drinking.
Step 3
Health-oriented chef cues
- Why avocado works: avocado shifts this from “juice-like” to creamy by adding fat and fiber. That usually improves satisfaction without needing extra sweeteners.
- Calories are adjustable: the biggest calorie lever is the avocado amount. Keeping orange the same and adjusting avocado is the cleanest way to scale energy up or down.
- Fiber matters: this smoothie has meaningful fiber per 100 g, which can slow drinking pace and support fullness compared with a fully strained drink.
- Vitamin C anchor: citrus makes this a strong Vitamin C contributor in the provided export, which supports normal immune function and collagen formation.
- Spice strategy: chili powder as a surface garnish gives a “flavor signal” without changing the base balance. Small change, big perceived complexity.
Note: If you change ingredient amounts (especially avocado or adding water/ice), the nutrition values shown below will no longer be exact.
Nutrition facts and macros
Macros & Calories
per 100 g
Calories
86.5 kcal
- Saturates: 0.7 g
- Sugars: 6.1 g
- Fiber: 3.9 g
- Salt: 0.0 g
See full macronutrient table (per 100 g)
| Nutrient | Amount | % RI |
|---|---|---|
| Energy | 362.3 kJ / 86.5 kcal | |
| Fat | 5.2 g | |
| Saturated | 0.7 g | |
| Monounsaturated | 3.2 g | |
| Polyunsaturated | 0.7 g | |
| Carbohydrate | 6.8 g | |
| Sugars | 6.1 g | |
| Starch | 0.1 g | |
| Fiber | 3.9 g | |
| Protein | 1.3 g | |
| Salt | 0.0 g | |
| Sodium | 0 mg |
Carbohydrates breakdown
| Nutrient | Amount | % RI |
|---|---|---|
| Total Carbs | 6.8 g | |
| Fiber | 3.9 g | |
| Starch | 0.1 g | |
| Sugars | 6.1 g | |
| Net Carbs | 2.9 g |
Fat (lipids) breakdown
| Nutrient | Amount | % RI |
|---|---|---|
| Fat | 5.2 g | |
| Monounsaturated | 3.2 g | |
| Polyunsaturated | 0.7 g | |
| Saturated | 0.7 g |
Data note: This nutrition export does not include amino acid or cholesterol detail, so those tables are intentionally omitted to avoid guessing.
Key Micronutrients
available micronutrients from the nutrition export, per 100 g
See full micronutrient table (per 100 g)
| Nutrient | Amount | % RI |
|---|---|---|
| B1 (Thiamine) | 0.08 mg | |
| B2 (Riboflavin) | 0.08 mg | |
| B3 (Niacin) | 0.87 mg | |
| B5 (Pantothenic Acid) | 0.65 mg | |
| B6 (Pyridoxine) | 0.14 mg | |
| Vitamin B12 | 0.00 µg | |
| Biotin | 0.35 µg | |
| Choline | 10.54 mg | |
| Folate | 49.53 µg | |
| Vitamin A | 19.82 µg | |
| Alpha-carotene | 24.87 µg | |
| Beta-carotene | 175.57 µg | |
| Beta-cryptoxanthin | 99.51 µg | |
| Lutein + Zeaxanthin | 240.09 µg | |
| Lycopene | 0.10 µg | |
| Retinol | 0.00 µg | |
| Vitamin C | 37.62 mg | |
| Vitamin D | 0.00 IU (≈0.00 µg) | |
| Vitamin E | 0.99 mg | |
| Beta Tocopherol | 0.02 mg | |
| Delta Tocopherol | <0.01 mg | |
| Gamma Tocopherol | 0.24 mg | |
| Vitamin K | 12.38 µg | |
| Calcium | 33.37 mg | |
| Chromium | - µg | |
| Copper | 0.09 mg | |
| Fluoride | - µg | |
| Iodine | 0.32 µg | |
| Iron | 0.39 mg | |
| Magnesium | 17.45 mg | |
| Manganese | 0.09 mg | |
| Molybdenum | - µg | |
| Phosphorus | 28.84 mg | |
| Potassium | 295.78 mg | |
| Selenium | 0.55 µg | |
| Sodium | 16.50 mg | |
| Zinc | 0.30 mg |
Step-by-step instructions
Step 1: Add the base
Add 1 medium (131 g) orange (peeled segments), 1/2 avocado (68 g), 1 tsp (5.1 g) lemon juice, and 5 basil leaves (2.5 g) to a blender.
Step 2: Blend
Blend until fully smooth. If you want it thinner, add a small splash of water, noting this changes the per-100 g nutrition if recalculated.
Step 3: Finish
Pour into a glass and garnish with 1 g chili powder.
Avocado smoothie FAQs
- Does the chili powder make it spicy?
- As a light garnish, it adds aroma and a tiny warm kick. If you are sensitive to spice, use a pinch or skip it.
- Can I add water or ice?
- Yes for texture. If you change amounts, the nutrition values shown in the post will no longer be exact.
- Can I make it ahead?
- It’s best fresh, but you can refrigerate up to 12 hours in a sealed jar. Shake well before drinking.
