Cucumber Avocado Smoothie
Rate this recipe
4.1/5
(12 Votes)
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Ingredients
- 2 ripe avocados
- 3 greek yogurts
- 3 cucumbers
- 3 spring onions
- a large handful or rocket/ arugula
- 1 pinch of chilli powder
- 2 tablespoons olive oil
Details
Servings 4
Level of difficulty Average
Preparation time 15mins
Cost Average budget
Preparation
Step 1
Peel the cucumbers and cut them into small pieces.
Step 2
Cut the avocados in half, throw away the pit and scoop out the flesh.
Step 3
Thinly slice the spring onions.
Step 4
In the bowl of a food processor or directly in a blender, put all of the vegetables along with the rest of the ingredients.
Step 5
Blend for 3 minutes until the mixture is smooth and frothy.
Step 6
If needed, add some water to thin it out. Be sure to keep it in the fridge if you are not serving immediately.
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Chef Tips and Tricks
VIDEO: Tropical Salmon Sushi Cups
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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