Eosinophilic Esophagitis Friendly Blueberry-Ginger Avocado Lime Smoothie

Total time5 min

Prep time5 min

Cook time0 min

4.8

(6)

Eosinophilic Esophagitis Friendly Blueberry-Ginger Avocado Lime Smoothie

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Ingredients

2 servings

1 cup frozen blueberries
½ ripe avocado, pitted and scooped
1 cup full-fat coconut milk
2 tbsp fresh lime juice (about 1 lime)
1 tsp fresh ginger, peeled and grated
1 tbsp honey
½ cup ice cubes
1 tsp lime zest (optional)

Instructions

1
Add the frozen blueberries, avocado, coconut milk, lime juice, ginger, honey, and ice to a blender.
2
Blend on high speed until completely smooth and no chunks remain, about 45–60 seconds. If the smoothie is too thick to blend freely, add coconut milk 1 tbsp at a time and blend again until it moves easily.

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