RECIPE: Zesty Avocado and Wild Blueberry Smoothie Bowl

Whip out your spoon and savor this smoothie in a bowl! Slices of avocado and tangerine are bright, beautiful, and healthy garnishes.

Download the Zesty Avocado and Wild Blueberry Smoothie Bowl Recipe


  • 1 medium ripe avocado (about 8 ounces), peeled and halved, divided use
  • 1 cup ice
  • 3/4 cup unsweetened vanilla almond milk
  • 3/4 cup frozen unsweetened wild blueberries, thawed, 1 Tbsp. reserved for topping
  • 1/2 cup unpeeled English (seedless or hothouse) cucumber slices and 9 slices unpeeled English (seedless or hothouse) cucumber, divided use
  • 2 tangerines, finely grated for zest, then peeled and separated into segments
  • 2 tsp. finely grated gingerroot (peeled)
  • 1 1/2 teaspoons chia seeds
  • 2 Tbsp. unsalted almond slices
  • 8 small fresh basil leaves


  1. In a food processor or high-speed blender, process half the avocado, ice, almond milk, blueberries, 1/2 cup cucumber slices, tangerine zest, ginger root, and chia seeds for 2 minutes, or until the mixture is creamy.
  2. Pour the smoothie into serving bowls.
  3. Cut the remaining avocado half into thin slices. Arrange the slices in a fan shape on top of each smoothie bowl.
  4. Decoratively arrange the tangerine segments, almonds, and the remaining cucumber slices around the avocado fan. Garnish with the basil.

Source: American Heart Association


Servings: 4
Calories: 152
Fat: 10 g
Protein: 3 g
Carbohydrates: 16 g
Dietary Fiber: 6 g
Sodium: 39 mg

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