📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 1 servings
Calories: 285kcal
Ingredients
- 1/2 cup raw nopal cactus paddles diced, about 70 g; sub: 1/2 cup cucumber or celery
- 1 packed cup baby spinach 30 g; sub: kale or Swiss chard
- 1/2 medium avocado ripe; sub: 1/4 cup coconut cream
- 3/4 cup unsweetened almond milk 180 ml; sub: coconut milk or water
- 1/4 cup cold water 60 ml; sub: extra almond milk for richer taste
- 1 scoop whey-protein isolate vanilla or unflavored, 25 g; sub: collagen peptides or plant protein
- 1 tbsp fresh lime juice sub: lemon juice or splash of apple-cider vinegar
- 4–5 small fresh mint leaves sub: 1/4 tsp peppermint extract
- 4–5 ice cubes omit for room-temp smoothie
- Optional boosters: 1 tsp chia seeds 1/2 tsp matcha, pinch of sea salt
Instructions
- Load liquids first: Pour almond milk and water into the blender jug.
- Add greens & fruit: Toss in diced nopal, spinach, avocado, and mint.
- Top with protein & ice: Add whey powder plus boosters, if using, and ice cubes last.
- Blend until silky: Start low, ramp to high for 30 seconds until completely smooth.
- Taste & tweak: Squeeze in lime, pulse once more.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 22g | Fat: 18g | Fiber: 6g
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About This Dish
Turn your blender into a mini-taquería juicery with this silky, emerald smoothie where tart nopal cactus and baby spinach meet creamy avocado and bright lime.
Health Benefits
- Nopal cactus and spinach provide fiber with minimal carbs.
- Avocado and whey protein provide the fat and protein that make this smoothie filling.