This smoothie was inspired by a visit to the Peruvian restaurant Andina just around the corner from me here in Shoreditch, London. When I tried it I knew I had to try to recreate it or at least create my own version and this is it. The Andina original is made with pear juice but I decided to use the whole fruit to get all the beneficial fibre in the fruit and I think it tastes pretty great too. It is important though to use a sweet pear variety and a ripe fruit to get all the flavours and sweetness. The avocado makes it thick and creamy which I balance with coconut water but tap water will work too. What I like the most about this smoothie is that it is really refreshing and creamy at the same time. And the fact that it is ridiculously easy to make and that’s probably one of the main reasons why I love smoothies in general, haha.

PORTIONS: 1-2 /  TIME: 10 min

1/2 large avocado
1 lime, juice or peeled and whole if using a high speed blender
1 ripe sweet pear
Leaves from 2 mint sprigs (8-10 large leaves)
3/4 cup coconut water (more or less depending on your preference)

Remove peel from lime and avocado and remove pear core. Then simply place all the ingredients in a (preferably high speed) blender and blitz until smooth.

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