Cut and scoop out the pulp of the avocado. Keep aside.
Thoroughly wash the spinach leaves and cucumber under running water to remove all impurities.
Add all the ingredients to a blender and blend for 3-4 minutes or until well combined and smooth.
Taste the smoothie and adjust the consistency by adding more water if required.
Pour the smoothie into a mason jar or tall glass. Add a lemon ring for garnish, if desired. Enjoy this cold smoothie or store it in the refrigerator for up to 24 hours.
Nutrition:Please keep in mind that the nutrition mentioned here is an estimate based on an online nutritional calculator. It may vary depending on the ingredients you use.Substitutes:For the best results, I recommend following this recipe as it is. However, it’s a very diverse recipe so feel free to switch or add any ingredients you like. You can add maple syrup or honey to make it sweeter. Storage:You can store any leftover in a mason jar or any jar with a lid. Though it will easily last for 24 hours, I recommend consuming it immediately to reap the maximum benefits of the smoothie. If not, stir the smoothie using a fork or a spoon to mix everything together when you consume it later.Nutritional Value: Servings: 1 Serving size: 1 glassTotal fat: 10.5 g | Cholesterol: 0 mg | Sodium: 75 mg | Total carbohydrate: 55.9 g | Protein: 5 g | Calcium: 104 mg | Iron: 2 mg | Potassium: 1285 mg