This green smoothie gets its thick, creamy texture from half an avocado instead of banana or yogurt. I blend it with spinach, unsweetened coconut or almond milk from a carton, a tablespoon of SunButter or nut butter, powdered monk fruit sweetener, and vanilla, plus a little matcha for an earthy note and a deeper green color. It tastes lightly sweet and smooth, not icy, and it is dairy-free as written. Everything goes into the blender at once, so it takes about 5 minutes and makes one smoothie.
Half an avocado is what makes this smoothie thick and creamy instead of icy and thin. The vanilla gives it a soft, sweet note, and the matcha adds an earthy flavor and a deeper green than spinach alone would give. The avocado and nut butter make it filling enough to hold you through the morning.
Keep it as written for the vanilla and matcha version, or change it with what you have on hand. Mint leaves, fresh lemon juice, a pinch of cocoa powder, or a handful of berries all work, and the variations section below covers each one. The avocado can be peeled, sliced, and frozen ahead of time, so the slices go straight from the freezer into the blender. If you like a smoothie for breakfast, my Blueberry Spinach Smoothies and Mocha Smoothie are two more to try.
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Reader Love
I subbed cashew butter for the sunbutter and it was perfect!
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💛 Why you’ll love this recipe
- No banana needed for creaminess. Half an avocado gives this smoothie its thick, rich body — you get that smooth, dense texture without relying on fruit.
- One blender, minimal cleanup. Everything goes in together; there’s no pre-mixing, no separate steps, and no extra bowls to wash.
- Matcha adds more than color. A quarter teaspoon brings earthy, grassy flavor and a deep natural green — you’d never get that shade from spinach alone.
- The base holds up to a lot of variations. Add mint, cocoa, lemon, berries, or seeds and the texture stays smooth. The variations section maps out eight different directions to take it.
- Dairy-free as written. Carton coconut milk or unsweetened almond milk keeps it creamy without any cream or dairy, and both work equally well.
- Freezer prep makes mornings easier. Peel and slice fresh avocados, freeze on a tray, then transfer to a bag. Blend straight from frozen, no thawing needed, and the smoothie comes out even colder and thicker.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Add all of your smoothie ingredients to a high-speed blender and pulse until smooth.
- Taste the smoothie and, depending on your taste, texture, and sweetness preferences, add additional powdered sweetener and/or milk.
👉 Easy ingredient swaps
- Spinach → Kale or Swiss chard can be used in the same amount. Both work, though kale brings a more bitter flavor — you may want to add more powdered sweetener to balance it out.
- Coconut milk or almond milk (carton) → For a non-dairy option, canned coconut cream is the closest substitute — it makes the smoothie thicker and richer, and slightly increases the carb count. If dairy is not a concern, heavy cream or whole milk works at a 1:1 ratio, though the smoothie will no longer be dairy-free and the carb count increases.
- SunButter → Any unsweetened nut or seed butter works here. Peanut butter, almond butter, and cashew butter all work. Keep it unsweetened.
- Powdered sweetener → Allulose is the closest substitute; use 1 tablespoon. A granulated sweetener (like Lakanto Classic or Golden Monk Fruit) also works — blend it alone for a few seconds first to powder it, then add the rest of the ingredients. This keeps the texture smooth rather than gritty. Liquid or powdered stevia can also be used, but every brand varies in intensity, so start with a small amount, blend, taste, and add more as needed. If your sweetener contains stevia and you notice a bitter aftertaste, a pinch of salt stirred into the blender can help balance it.
- Matcha powder → Completely optional. Without it the smoothie is a lighter green and milder in flavor, but the base is still smooth and the vanilla and avocado carry it on their own.
- Collagen → Already marked optional in the recipe. Skip it entirely, or swap in 1 scoop (about 10g) of MCT oil powder as an alternative.
✨ Variations
- Add 2–3 celery ribs or a handful of cucumber slices before blending for added nutrients.
- Stir in 1 tablespoon of liquid MCT oil, 1 scoop (10g) of MCT oil powder, or 1 tablespoon of coconut oil for additional healthy fats.
- Add a pinch of unsweetened cocoa powder for a chocolate note — this changes the color of the smoothie and slightly increases the carb count.
- Squeeze in fresh lemon juice for a brighter, more refreshing flavor.
- Add 1 teaspoon of ground flax seeds or chia seeds for extra fiber and healthy fat.
- Toss in a few fresh mint leaves or a splash of peppermint extract for a mint-green smoothie.
- Blend in a handful of fresh or frozen raspberries, strawberries, or blueberries for sweetness and tartness — this changes the color and slightly increases the carb count.
- Add a scoop of whey protein powder to boost the protein content.
〰️ How to serve
- Drink it right after blending. Avocado darkens over time, so the texture and color are at their peak right out of the blender.
- Pair it alongside Cottage Cheese Breakfast Muffins or a heartier plate like Breakfast Crunch Wraps if you want a more complete meal.
- Adjust thickness on the fly: if it’s too thin, blend in an extra ice cube or two. If it’s too thick, add a splash more unsweetened milk and blend briefly.
- For meal prep, pour the finished smoothie into a sealed mason jar and refrigerate for up to 1 day. If it separates while stored, shake the jar before drinking — it comes back together well.
💬 FAQs
Can I use canned coconut milk instead of the carton kind?
Yes, but the two are very different products. Carton coconut milk is thin and milk-like, which blends smoothly into the smoothie. Canned coconut milk is much richer and thicker, so using it will yield a considerably denser result. I recommend the carton version for the smoothest texture, but canned works if that’s what you have — just expect a noticeably thicker smoothie.
Can I prep this ahead or freeze the ingredients?
Both options work. For longer-term prep, peel and slice fresh avocado, freeze the slices on a tray, then transfer them to a bag. Blend straight from frozen when you’re ready, and the smoothie will come out even colder and thicker than usual. For a ready-to-drink prep, make the smoothie, pour it into a sealed mason jar, and refrigerate for up to 1 day. If it separates while stored, shake the jar before drinking — it comes back together well. The smoothie is at its best freshly made, but both approaches work.
Can I skip the matcha powder, or use maca instead?
You can skip the matcha entirely — the smoothie is still good without it, just lighter in color and milder in flavor. Swapping in maca is possible, but the two ingredients are very different: maca has a distinct, earthier flavor and will also increase the carb content of the smoothie. If you try maca, it works, but the flavor will be noticeably different from the original.
How do I get the sweetness and texture right?
For sweetness, start with the listed amount of powdered sweetener, taste, and add more if needed — powdered sweeteners blend in without any gritty texture. If you’re using a granulated sweetener instead, blend it alone for a few seconds first to powder it before adding the other ingredients. If your sweetener contains stevia and you notice a bitter aftertaste, a pinch of salt added to the blend can help balance it. For texture: if the smoothie is too thin, blend in an extra ice cube or two; too thick, add a splash more unsweetened milk and blend briefly.
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Green Smoothie
Ingredients
- ½ medium-sized avocado, ~75 grams or 75 grams frozen avocado
- ½ cup spinach, ~25 grams
- 1 cup 240 milliliters unsweetened coconut milk or almond milk (from a carton)
- 1 tablespoon 16 grams No-Sugar-Added SunButter, unsweetened peanut butter, or unsweetened almond butter
- 1 tablespoon 8 grams collagen (optional)
- 2 teaspoons 5 grams powdered sweetener (I use Lakanto Powdered Monk Fruit Sweetener)
- ½ teaspoon vanilla extract
- ¼ teaspoon matcha powder, optional
- 3 ice cubes, if not using frozen avocado
Instructions
- Add all ingredients to a high-speed blender and pulse until smooth.
- Taste and add additional sweetener and/or coconut or almond milk, based on your taste and texture preferences.
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