Ingredients

  • 1 ripe avocado, peeled and pitted
  • 1/4 cup shelled pistachios, unsalted
  • 1 cup almond milk (or milk of choice)
  • 1/2 cup Greek yogurt (plain, unsweetened)
  • 1 banana, frozen (for extra creaminess)
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional, for warmth)
  • 1/2 cup ice cubes (optional, for a colder shake)
  • Pinch of salt (to enhance flavors)

Equipment

  • Blender
  • Measuring cups and spoons
  • Knife (for avocado and banana prep)
  • Spoon or spatula

Instructions

  1. Prepare Ingredients: Peel and pit the avocado, and measure out the pistachios, almond milk, and Greek yogurt. If the banana isn’t frozen, peel and slice it for easier blending.
  2. Blend: Add the avocado, pistachios, almond milk, Greek yogurt, banana, honey, vanilla extract, cinnamon (if using), and a pinch of salt to the blender. Blend on high speed for 30-45 seconds until smooth and creamy. If the shake is too thick, add more almond milk, 1 tablespoon at a time, until desired consistency is reached.
  3. Add Ice (Optional): For a colder shake, add ice cubes and blend for an additional 10-15 seconds.
  4. Taste and Adjust: Taste the shake and adjust sweetness with additional honey or maple syrup if needed.
  5. Serve: Pour into a chilled glass. Optionally, garnish with a sprinkle of crushed pistachios or a dash of cinnamon.
  6. Clean Up: Rinse the blender immediately to prevent avocado residue from sticking.

Serving Suggestions

  • Serve immediately for the freshest flavor.
  • Pair with a handful of pistachios or a slice of whole-grain toast for a balanced snack.
  • For a dessert-like twist, top with a dollop of whipped coconut cream.

Nutritional Information (Approximate per serving, serves 1)

  • Calories: 400-450 kcal
  • Protein: 12g
  • Fat: 25g (healthy fats from avocado and pistachios)
  • Carbohydrates: 35g
  • Fiber: 8g

Tips

  • Ripeness: Use a ripe avocado for maximum creaminess; it should yield slightly to gentle pressure.
  • Pistachio Prep: If pistachios are salted, rinse and dry them to avoid excess salt in the shake.
  • Storage: Best consumed fresh. If storing, keep in an airtight container in the fridge for up to 4 hours, and stir well before drinking.