There’s something incredibly refreshing and nourishing about starting your day with a green smoothie that's creamy, vibrant, and packed with nutrients. This Green Smoothie with Avocado and Spinach Recipe is exactly that—velvety avocado meets fresh spinach in a smoothie that feels like a little luxury in a glass.

The image shows two clear glasses filled with a thick, light green smoothie as the main layer. The front glass is topped with a crunchy granola layer and fresh red raspberries scattered on top. Two yellow mango slices are placed upright in the front glass, creating a contrast with the green smoothie. The background glass is similarly filled and topped but appears slightly blurred. The scene is set on a rustic gray surface with a few raspberries and granola pieces placed around the front glass. The background is a soft warm beige with a white marbled texture surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Green Smoothie with Avocado and Spinach Recipe
Top Tip
How to Serve Green Smoothie with Avocado and Spinach Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Green Smoothie with Avocado and Spinach Recipe

Why You'll Love This Recipe

Honestly, I find this green smoothie a game changer for busy mornings—it’s ready in just minutes, tastes delightful, and keeps me energized for hours. I love how the avocado adds that silky texture that makes every sip feel indulgent yet healthy.

Super quick to make: This recipe takes just two minutes from freezer to blender, saving you precious time.
Rich and creamy texture: The avocado turns this green smoothie into a luscious treat that feels like a healthy dessert.
Nutrient power-packed: Fresh spinach, hemp seeds, and maca powder combine to boost your vitamins, protein, and antioxidants.
Freezer-friendly prep: Batch prep your smoothie packs and enjoy fresh, no-fuss breakfasts for weeks.

A clear glass shows a creamy pale green smoothie as the base layer, topped with a layer of brown granola in the center. Bright red raspberries sit on the granola, some near the edge and some in the middle. Two long, thin yellow mango slices stand upright on one side, leaning against the glass edge. Around the glass on a white marbled surface are scattered raspberries, granola clusters, and spinach leaves, with a blurred white bowl of green smoothie and spoon in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Green Smoothie with Avocado and Spinach Recipe come together like old friends. Each one brings flavor, texture, and health benefits, while the mix of fresh and frozen options means you can always have the essentials on hand.

Flat lay of a halved ripe avocado with smooth green flesh, a small pile of fresh vibrant spinach leaves, several peeled banana chunks arranged neatly, a small mound of bright frozen mango chunks glistening with frost, a small white ceramic bowl filled with raw hemp seeds, another small white bowl holding fine light brown maca powder, a clean white ceramic bowl with a scoop of creamy protein powder, and a small white bowl containing creamy unsweetened nut milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado: Adds creaminess and heart-healthy fats that keep you full longer.
Spinach: A mild leafy green loaded with iron and vitamins, blending beautifully without overpowering flavor.
Banana: Optional, but it’s a great natural sweetener and gives a smooth base.
Frozen mango or pineapple chunks: Bring tropical sweetness and a chilled texture that refreshes.
Raw hemp seeds: Pack in plant-based protein and omega-3 fats to nourish your body.
Maca powder: An energizing superfood with a subtle nutty flavor, great for boosting vitality.
Protein powder: Totally optional, but perfect if you want extra protein to power through a busy morning.
Unsweetened nut milk: Keeps it dairy-free and adds a gentle, nutty creaminess that blends all the flavors seamlessly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this green smoothie recipe based on my mood or what’s in the fridge. Maybe a scoop of your favorite protein powder, or swapping mango for pineapple depending on the season—it's all about what makes you happiest in that moment.

Variation: I once added a spoonful of almond butter for extra richness—totally changed the texture and added a lovely nutty depth that I couldn’t get enough of!
Dairy-free twist: Use coconut milk instead of nut milk for a tropical vibe that's insanely creamy.
Boost with greens: If you want to sneak in even more veggies, add a bit of kale along with the spinach. Just double-check your blender’s strength for a smooth sip.

Step-by-Step: How I Make Green Smoothie with Avocado and Spinach Recipe

Step 1: Prep Your Freezer Bags

I like to fill sandwich-sized freezer bags with peeled avocado, fresh spinach, banana chunks, and frozen mango or pineapple. Then I toss in the raw hemp seeds, a teaspoon of maca powder, and protein powder if I’m using it. Seal those bags tight—this makes grabbing morning smoothies so effortless.

Step 2: Blend It All Together

When you’re ready to blend, just empty the whole freezer bag into your blender, pour in one cup of your favorite unsweetened nut milk, and let it whirl until smooth. Depending on your blender, you might want to add a little extra milk if it’s too thick. Keep your blender on high for about 30 seconds to 1 minute to get a perfectly creamy texture.

Top Tip

Making this smoothie ahead is a total lifesaver. From my experience, these tips will help you nail it every time and keep your mornings stress-free.

Freezing Strategy: Pack everything in single-serving bags and freeze flat. It saves space and makes blending simpler since everything's evenly distributed.
Use Ripe Avocados: I’ve learned that using avocados that aren’t too firm makes blending creamier and eliminates any bitter notes.
Thinning the Smoothie: Instead of guessing, I start with one cup of nut milk, then add 1-2 tablespoons more if needed. It prevents that over-thinned wateriness.
Fresh vs. Frozen Spinach: Fresh gives a pretty vibrant green color and taste, but frozen is perfect in a pinch and freezes the smoothie’s nutrients, too.

How to Serve Green Smoothie with Avocado and Spinach Recipe

Garnishes

I often sprinkle a little granola on top for a lovely crunch contrast. Sometimes, I add a few fresh or frozen berries right on top to brighten it up and add a pop of color that makes me smile before the first sip.

Side Dishes

This smoothie pairs beautifully with a slice of whole-grain toast smeared with almond butter or a small bowl of overnight oats. It’s a balanced combo that keeps me feeling full without weighing me down.

Creative Ways to Present

For a special brunch, I pour this into cute mason jars and add striped paper straws. Topping with edible flowers or a cinnamon sprinkle makes it feel extra festive and Instagram-worthy—because why not treat yourself?

Make Ahead and Storage

Storing Leftovers

Because these smoothies are best fresh, I usually store any leftovers in an airtight bottle in the fridge for up to 24 hours. Sometimes I give it a quick shake or a blend before drinking to bring back that fresh texture.

Freezing

Freezing the smoothie ingredients pre-portioned is my favorite trick. It’s a breeze to pop the bag straight into the blender with some milk and go. Freezing keeps the produce at peak freshness for up to three months without losing flavor or nutrients.

Reheating

I actually don’t reheat this smoothie—the magic is in the cold, creamy texture. If you want a warmer drink, I recommend blending and then sipping it as is or mixing in some warm nut milk separately.

Frequently Asked Questions:

Can I make this green smoothie without avocado?

Avocado adds creaminess and healthy fats, but if you’re not a fan, you can substitute it with half a frozen banana or some silken tofu to keep the texture rich. Just expect a slightly different taste and mouthfeel.

Is it okay to use frozen spinach instead of fresh?

Absolutely! Frozen spinach works great here and actually makes prep easier since you don’t have to wash or chop it. Just adjust the amount if it’s chopped finely, usually about half the volume of fresh.

Can I skip the protein powder?

Definitely. The smoothie is already packed with protein from hemp seeds and avocado, so the powder is optional and depends on your protein needs or taste preference.

How long can I keep the prepped freezer bags?

You can freeze the prepped bags for up to three months. Label them with the date so you use the oldest packs first for the best flavor and texture.

Final Thoughts

This Green Smoothie with Avocado and Spinach Recipe holds a special place in my routine for its combination of ease and indulgence. It’s a simple gesture of self-care that fuels my day with freshness and wholesome goodness. I hope you give it a try—you might just discover your new favorite way to start the morning too.