INGREDIENTS
- 1 cup (250 ml) unsweetened coconut water
1/2 cup (15 g) spinach
1 small pear
½ avocado
½ cucumber
pinch of sea salt
1 tsp maple syrup
4 tbsp fresh mint leaves
2 tbsp cacao nibs
3 – 5 ice cubes
DIRECTIONS
- Wash lettuce – mint – pear – avocado and cucumber.
Add coconut water and ice to blender.
Slice avocado in half and scoop out flesh from one half into blender. Save other half with pit in the fridge for another recipe or salad.
Add maple syrup – cacao nibs – cucumber – mint – spinach – pear – ice and salt to blender.
Liquify – adding more ice to make thicker or coconut water to thin as desired to reach optimal texture.
Pour and enjoy!
Garnish with mint leaves and cacao nibs if you’d like.
SUBSTITUTIONS
- Romaine – spinach – green leaf or other lettuce
Maple Syrup – molasses – honey
Cacao Nibs – cacao powder – dark chocolate chips
Cucumber – celery
Coconut water – maple water – almond milk
Avocado – banana
Mint – basil
Hemp seeds – chia seeds
Nutrition per serving:
| Calories | 360 |
| Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 0mg |
| Sodium | 570mg |
| Carbohydrates | 42g |
| Fiber | 12g |
| Sugars | 15g |
| Protein | 8g |
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.
Original Article : Rebootwithjoe
