Zesty Avocado and Wild Blueberry Smoothie Bowl

Courtesy of American Heart Association

Grab your spoon and savor this smoothie in a bowl! Slices of avocado and tangerine are bright, beautiful, and healthy garnishes.

Ingredients

• 1 medium ripe avocado (about 8 ounces), peeled and halved, divided use
• 1 cup ice
• 3/4 cup unsweetened vanilla almond milk
• 3/4 cup frozen unsweetened wild blueberries, thawed, 1 tablespoon reserved for topping
• 1/2 cup unpeeled English (seedless or hothouse) cucumber slices and 9 slices unpeeled English (seedless or hothouse) cucumber, divided use
• 2 tangerines, finely grated for zest, then peeled and separated into segments
• 2 teaspoons finely grated gingerroot (peeled)
• 1 1/2 teaspoons chia seeds
• 2 tablespoons unsalted almond slices
• 8 small fresh basil leaves

Instructions

1. In a food processor or high-speed blender, process half the avocado, ice, almond milk, blueberries, 1/2 cup cucumber slices, tangerine zest, gingerroot, and chia seeds for 2 minutes, or until the mixture is creamy.
2. Pour the smoothie into serving bowls.
3. Cut the remaining avocado half into thin slices. Arrange the slices in a fan shape on top of each smoothie bowl.
4. Decoratively arrange the tangerine segments, almonds, and the remaining cucumber slices around the avocado fan. Garnish with the basil.

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