Ingredients

• 1/2 small avocado (PHASE 2)
• ½ cup (52 g) sliced cucumber (skin on)
• 3/4 cup unsweetened almond/cashew milk (PHASE 2)
• 1 cup (30 g) spinach or baby kale (frozen organic if possible)
• 1 tsp spirulina powder*
• 1/2 scoop vanilla protein powder

Directions

1. To a blender, add frozen avocado, cucumber, almond/cashew milk, spinach/kale, spirulina, and protein powder. Blend until creamy and smooth, scraping down sides (or using smoothie wand) as needed.
2. If too thick, thin with water or more milk. If too thin, thicken with ice or more frozen spinach/kale.
3. Taste and adjust flavor as needed. Add stevia for sweetness, cucumber for freshness, or greens or spirulina for green color.
4. Serve immediately as is or in my preferred: top with blueberries, and hemp heart seeds. Best when fresh, though leftovers will keep covered in the refrigerator up to 2 days or the freezer for 1 week.