Cucumber-avocado smoothie with cranberries
25 mins
25 mins
Ingredients
- 1 pickled cucumber
- 1 ripe avocado
- 250 g liquid, low-fat yoghurt
- 1 Organic Lime
- 1 small green chili pepper
- 4 Stem Coriander
- 7-10 Tbsp salt, pepper
- 1 Minifigure
- 7-10 Tbsp some whole, dried cranberries
- 7-10 Tbsp wooden sticks
Directions
- 1
Peel the cucumber, halve it lengthwise, remove the seeds and cut into pieces. Halve avocado, remove stone and spoon the flesh out of the skin. Put cucumber, avocado and yoghurt in a blender.
- 2
Rinse the lime and grate the peel. Squeeze the juice. Clean, rinse and finely chop the chilli. Rinse coriander, shake dry. Put some leaves aside for garnishing, chop the rest finely.
- 3
Place the lime zest, lime juice, chilli and chopped coriander in the blender and puree everything finely. Season with salt and pepper. Cool well.
- 4
For the sticks, rinse cucumber and cut lengthwise into very thin slices. Put them together with the cranberries on wooden sticks. Mix up the smoothie again and put it into glasses. Serve garnished with a cucumber-cranberry stick and coriander leaves.
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