Ingredients :

• Fresh spinach — A handful, that’s all. Baby spinach leaves work perfectly — no bitterness, they pass through the blender without resistance. Avoid frozen spinach here; they release too much water and dilute the whole smoothie.
• Avocado — Half of one, well-ripe. The test: the flesh gives slightly under the thumb but doesn’t mash completely. Too firm, and the smoothie will be grainy. Too soft with brown spots inside, it will taste rancid. Good flesh is a pale yellow-green, uniform, without spots.
• Banana — The riper it is, the better it is here. The little black spots on the skin are your friend — the banana is sweeter, meltier, and masks everything else. A banana that is still green will give a slightly astringent smoothie with a bitter undertone. Avoid it.
• Pumpkin seeds — One tablespoon. Green, flat, with that little nutty taste when you crunch them dry. They disappear completely in the blender but contribute greatly to the creamy texture. If you don’t have any, a small handful of flaked almonds does the trick just fine.