Breakfast
Margarita Smoothie
with pineapple and lemon yogurt
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk
- Vegetarian
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Chef
Nigel Palmer
In Your Box (serves 2)
- 8 fl. oz. Vanilla Almond Milk
- 6 oz. Frozen Pineapple
- 5⅓ oz. Lemon Greek Yogurt
- 1 Lime
- 2 fl. oz. Agave Nectar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories260
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Carbohydrates58g
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Net Carbs56g
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Fat1g
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Protein7g
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Sodium100mg
Recipe Steps
You Will Need
- Salt
- Ice
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Lime
Zest and halve lime. Juice one half and cut two 1/4" slices from other half. Make a small cut halfway into each lime slice. Reserve remaining lime for next step.
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2 Salt the Glasses
Place 1 Tbsp. salt onto a plate. Rub reserved lime around the rim of two glasses. Dip rim of each glass into salt to coat.
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3 Blend the Smoothie
Place all remaining ingredients and 1 Tbsp. lime juice into blender. Blend until smooth, about 1-2 minute. Add 2 cups ice and blend until ice is crushed, 1-2 minutes.
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4 Serve up!
Pour smoothie into garnished glasses, clip one lime slice onto the rim of each glass, and serve!
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