Dill Pickle Smoothie
Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free
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If you are anything like me, you are both intrigued and horrified by this smoothie name. But trust me when I say that this combo of ingredients is surprisingly delightful! This savoury and tangy, yet lightly sweet smoothie packs an unexpected flavour punch. It’s so refreshing and oddly addictive, and it’ll make you feel cleansed, light, and energized. This recipe is adapted with permission from The Perfect Blend Cookbook by Tess Masters (Ten Speed Press, 2016).
Yield
4 cups (1 litre)
Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes
Ingredients:
- 1/4 cup (60 mL) water
- 2 to 3 tablespoons (30 to 45 mL) fresh lemon juice, to taste
- 1 medium (360 g) English cucumber, unpeeled and roughly chopped
- 1 large (220 g) green apple, unpeeled and roughly chopped
- 1/2 medium (80 g) avocado, pitted
- 2 teaspoons (2 g) fresh dill
- 1/2 teaspoon probiotic powder (optional)
- 1/2 teaspoon apple cider vinegar, or more to taste
- 1/4 to 1/2 teaspoon Dijon mustard, to taste
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- Dash or two fine sea salt, to taste
- 5 to 6 large ice cubes
Directions:
- Add all of the ingredients except the ice into a high-speed blender. Blend on high until smooth. (You can add a bit more water, if needed, to get the machine blending.)
- Add the ice and blend again until smooth. Taste and adjust the ingredients if desired. Serve cold.