This recipe makes two servings of a vibrant, refreshing, and creamy breakfast or snack.

The Green Layer (Avocado & Basil)

  • 1 ripe avocado, pitted and peeled

  • 1 cup frozen mango or pineapple chunks (for sweetness and texture)

  • 1 handful fresh basil leaves

  • 1 cup coconut water or almond milk

  • 1 tbsp lime juice

The Purple Layer (Beet & Berry)

  • 1 medium beet (steamed, peeled, and chilled)

  • 1 cup frozen mixed berries (blueberries and raspberries work best)

  • ½ cup Greek yogurt or silken tofu

  • ½ cup pomegranate juice or water

  • 1 tsp honey or maple syrup (optional)

Instructions

  1. Prepare the Green Layer: Place all avocado layer ingredients into a high-speed blender. Blend until completely smooth. It should have a thick, spoonable consistency. If it’s too thin, add a few more frozen mango chunks. Divide this mixture equally between two glasses, tilting the glass slightly to create an angled “wave” effect. Place the glasses in the freezer for 5 minutes to set.

  2. Prepare the Purple Layer: Rinse the blender well. Add the chilled beet, berries, yogurt, and juice. Blend until velvety.

  3. The Assembly: Carefully spoon the purple mixture over the green layer. Using a spoon helps break the fall of the liquid so the colors don’t bleed into each other immediately.

  4. The Garnish: Top with fresh blueberries and a sprig of basil for that aromatic finish.

Pro Tip: Using frozen fruit instead of ice ensures your smoothie stays flavorful and maintains that perfect layered “stack” without melting too quickly!