Avocado Juice Recipe

Halve and scoop

Wash the avocado, cut it lengthwise around the pit. Twist halves to separate, remove the pit safely with a spoon or by carefully tapping with a knife and twisting. Scoop the flesh from the skin into a bowl or directly into the blender.

If your avocado is firm, let it ripen at room temperature until slightly soft to the touch for a creamy juice. For immediate use, choose a ripe avocado that yields slightly to gentle pressure.

Combine ingredients

In a blender add the avocado flesh, cold water, milk, granulated sugar, honey or agave (if using), lime or lemon juice, vanilla extract (if using), and a pinch of salt. The water and milk ratio can be adjusted to reach desired thickness — more water for thinner, more milk for creamier.

Add ice

Add the ice cubes to the blender for a chilled, frothy texture. If you prefer no ice, use cold liquids and chill the avocado ahead of time.

Blend until smooth

Blend on high for 30–60 seconds, or until the mixture is completely smooth and creamy with no visible avocado chunks. Stop and scrape down the sides once if needed, then blend again to fully incorporate.

Taste and adjust: if the juice is not sweet enough, add more sugar or honey ½ teaspoon at a time. If too thick, add 2–4 tablespoons of water or milk and blend briefly.

Pour the avocado juice into glasses. If you prefer a thinner, more drinkable consistency, strain through a fine-mesh sieve or chinois into the glass, pressing gently with a spoon (this step is optional and will remove some pulp).

Garnish with a mint leaf and/or lime wheel if desired. Serve immediately while cold for best flavor and color.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. To reduce browning, press a piece of plastic wrap directly onto the surface of the juice before sealing and add a few drops of lime juice.