Kiwi & Avocado Smoothie Bowl

📝 Ingredients

• 2 kiwis (about 75 g each without the skin; 1 ½ for the blend, ½ for the garnish)
• ½ avocado (about 60 g flesh)
• 1 small banana, frozen in slices (about 80 g without the skin)
• 150 g plain skyr, 0 % fat
• 3 tbsp semi-skimmed milk (45 ml; 2 for blending, 1 if the blender gets stuck)
• ½ lime (juice)
• 1 tsp honey
• 20 g granola
• 10 g pumpkin seeds (1 tbsp)

🍴 Utensils

• Blender
• Vegetable peeler
• Spatula
• Citrus juicer
• Bowl

📖 Steps

1. The day before, or at least 3 hours ahead, peel the banana, cut it into 1 cm slices and put them in the freezer in a box or bag, laid flat so they don't stick together. The banana is what gives the icy, thick texture.
2. Put the serving bowl in the freezer for 10 minutes so the smoothie bowl stays cold for longer. Peel the kiwis with the vegetable peeler, cut one and a half into chunks for the blend and the remaining half into thin slices for the garnish.
3. Cut the avocado in half lengthways, leave the stone in the half you are keeping and scoop the flesh out of the other half with a spoon. Squeeze the half lime: its juice adds zing and stops the avocado from going brown.
4. Put into the blender, in this order: 2 tbsp milk, the skyr, lime juice, honey, avocado, kiwi chunks, then the frozen banana slices. Having the liquids at the bottom helps the blades turn.
5. Blend in pulses of a few seconds, stopping to scrape down the sides with a spatula, until you have a smooth, thick green cream that holds on a spoon. Add the last spoonful of milk only if the blender gets stuck.
6. Don't blend continuously for too long: the motor warms the mixture, which turns runny and can no longer hold the toppings. Pour straight into the cold bowl and smooth the surface with the back of a spoon.
7. Arrange the toppings in rows on top: the kiwi slices, the granola, then the pumpkin seeds. Eat straight away, before the granola goes soft and the cream melts.