If you've been following my smoothie posts over the last year, you may have realized that I'm not a fan of the typical green smoothie. Don’t get me wrong — I adore dark leafy greens but prefer them enjoyed in savory ways, not blended with sweet fruits and ice.

Since January is a good time to get people enthused about eating more greens, I thought I'd share my version of the much-loved green smoothie. Instead of adding banana to create a smooth texture, I used avocado, and added a dash of lime and salt to place it firmly in the savory camp. With the addition of omega-rich flax oil and the healthy fats from avocado, this is a smoothie you can feel really good about drinking as a meal replacement or healthy snack.

If you're not using a powerful upright blender, stick to spinach, as kale is quite hardy and won’t blend up as smooth. If Persian cucumbers are not available, substitute English cucumbers for them. For a frosty drink, add a large handful of ice.

Add all ingredients to an upright blender and blend until smooth. Season to taste with sea salt and serve immediately.

Amy Chaplin is a chef and recipe developer based in New York City. She is the author of the award winning cookbook At Home in the Whole Food Kitchen. See more of Amy's recipes at amychaplin.com.