Capsaicin Free Green Smoothie with Spinach and Avocado
This smoothie is the kind of vibrant, feel-good drink that makes you actually look forward to getting your greens in. Creamy avocado and ripe banana give it a lush, milkshake-like texture, while fresh apple and a squeeze of lemon keep things bright and refreshing. Baby spinach blends in completely, so you get all the nutritional goodness without any grassy chunks or bitter aftertaste. For anyone managing sensitivity to capsaicin, this is a genuinely satisfying option ā every single ingredient is naturally free of peppers, chili, or any heat-producing compounds, with zero guesswork involved. The optional drizzle of honey lets you dial in just the right amount of sweetness depending on how ripe your fruit is. It comes together in under two minutes with a blender and a handful of whole ingredients, making it an easy go-to for busy mornings or a midday reset.
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Learn more āIngredients
2 servings
- 2 cups fresh baby spinach, packed
- 1 ripe avocado, pitted and peeled
- 1 ripe banana, peeled and sliced
- 1 medium apple, cored and roughly chopped (skin on)
- 1 cup cold water
- 1 tbsp fresh lemon juice
- Ā½ cup ice cubes
- 1 tsp honey (optional)
Instructions
- 1
Add the spinach and cold water to the blender and blend on high until the spinach is fully broken down and no visible leaf pieces remain, about 30 seconds.
- 2
Add the avocado, banana, apple, lemon juice, and ice to the blender. Blend on high until completely smooth and creamy, about 60 seconds. If the smoothie is too thick to blend freely, add water 2 tbsp at a time until it moves easily.
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