Raspberry-Avocado Smoothie

Avocado in a smoothie might sound odd, but trust the combination. The fruit’s silky fat gives this smoothie a milkshake-thick texture without any dairy, yogurt, or added protein powder. Combined with tart frozen raspberries and bright orange juice, the avocado flavor completely disappears and you’re left with a thick, vibrantly pink-purple drink that tastes like a fruit-forward berry shake.

Frozen raspberries are the right call here. They chill the smoothie without watering it down the way ice would, and they blend into a thick, frosty base that makes the drink feel substantial. Skip thawing; toss them in frozen.

Ripe avocado is a must. Look for one that yields slightly to pressure and has a deep green color under the stem nub. Underripe avocado makes the smoothie taste grassy and slightly bitter.

Three ingredients, one blender, two servings. This is the breakfast-on-the-run answer for people who want something that actually fills them up. The fiber from the avocado and raspberries keeps you full for hours.

Kitchen Tips

• Use cold orange juice straight from the fridge for the coldest, thickest smoothie.
• Blend on high for at least 30 seconds to fully puree the avocado. Under-blended smoothies have chunks of green that ruin the texture.
• If the smoothie is too thick to drink easily, add more orange juice a tablespoon at a time until it pours smoothly.
• Strain through a fine mesh sieve if you hate raspberry seeds (some people love the crunch, some don’t).

Variations

• Swap orange juice for pineapple juice or coconut water for different tropical notes.
• Use frozen blueberries, blackberries, or a mix of berries.
• Add a splash of honey or maple syrup if the raspberries are especially tart.