UNC Health Talk

Recipe: Avocado Melon Breakfast Smoothie

Go green with this refreshing concoction of green fruits and veggies!

Number of servings: 2

1 large, ripe avocado
1 cup honeydew melon chunks (about 1 slice)
Juice from ½ lime (1½ teaspoons lime juice)
1 cup nonfat milk
1 cup nonfat plain yogurt
½ cup 100 percent apple juice or white grape juice
1 tablespoon honey

1. Cut avocado in half, remove pit.
2. Scoop out flesh, place in blender.
3. Add remaining ingredients; blend well.
4. Serve cold. (Keeps well in refrigerator up to 24 hours. If made ahead, stir gently before pouring into glasses.)

Per serving: 320 calories, 11 g total fat, 1.5 g saturated fat, 5 mg cholesterol, 170 mg sodium, 46 g carbohydrates, 5 g dietary fiber, 37 g total sugar, 4 g added sugars, 13 g protein, 80 percent vitamin C, 40 percent calcium, 4 percent iron. Percent daily values are based on a 2,000 calorie diet.

Recipe courtesy of the U.S. Department of Agriculture, nal.usda.gov