Dairy-Free Kiwi Avocado Spinach Smoothie for First Trimester Nausea

This Dairy-Free Kiwi Avocado Spinach Smoothie came from a stretch of days when I wanted a green smoothie, but juice bases were too acidic.

Bananas and oats were completely off the table too. At first, that didn't leave me with many options. So this smoothie recipe became my compromise.

On calmer days, my Dairy-Free Pineapple Avocado Smoothie is there for when my stomach is ready for more again.

Why This Pregnancy Kiwi Avocado Spinach Smoothie Recipe for First Trimester Moms Works

Low acidity. Skips juice bases that can trigger nausea.
Creamy texture. Avocado helps soothe an unsettled stomach.
5 ingredients. No complicated ingredients and super straightforward steps.
Dairy-free. An oat milk base makes it creamy without heaviness.
No banana or oats. Respects strong food aversions.

How These Ingredients Support You & The Baby

The texture is what makes this one work. Creamy from the avocado, slightly tart from the kiwi, and gently thickened in the blender but without any oats.

When juice-based green smoothies sound good again, I usually reach for my Dairy-Free Kiwi Green Detox Smoothie or the Dairy-Free Mango Spinach Ginger Smoothie, but this one held me through the in-between days.

Prep Time: 5 minutes / Total Time: 5 minutes / Yields: 1-2 servings

Ingredients

1½ cups (360 ml) 5-Minute Unsweetened Oat Milk (or store-bought)
1-2 ripe kiwis, peeled and chopped
1 small ripe avocado, pitted and scooped
1 cup (30 g) packed baby spinach
1–2 tablespoons honey or agave syrup

Preparation Instructions for Pregnancy-Friendly Kiwi Avocado Spinach Smoothie

Pour the oat milk into a blender.
Add the kiwi, avocado, spinach, and honey.
Blend on high speed until thick, creamy, and smooth, about 1–2 minutes. Scrape down the sides if needed and blend again.
Pour into two glasses. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Kiwi Avocado Spinach Smoothie

Make it thicker: Add 1/4 cup old-fashioned rolled oats to the ingredients for a heartier smoothie.
Add superfoods: 1 tablespoon chia seeds or flax seeds can add more nutrients to every sip.
Swap the milk: Feel free to use 10-Minute Unsweetened Almond Milk, coconut milk, rice milk, or your favorite plant-based milk. I even have a Sweetened Almond Milk (3-Ways!) recipe.
Add ice: Throwing 1-3 ice cubes in the blender with the rest of the ingredients can make the smoothie extra cold, which often helps when nausea is at an all-time high.
Use a water-base: Swapping the oat milk for water, coconut water, or freshly squeezed orange juice can make this smoothie extra refreshing.
Sweeten it naturally: Swap the honey with 1-2 frozen bananas (peeled and cut in chunks) for a more subtle sweetness.

What to Serve With This Kiwi Avocado Spinach Smoothie

Here are my favorite ways to enjoy it:

On its own.
With my High Fiber Avocado Toast, Hummus Toast, or Roasted Beet Hummus Toast for a no-cook breakfast.
Digging into a slice of Banana Date Walnut Bread or my Lemon-Yogurt Loaf.
With salted crackers if that's all I can handle.
Nibbling on my Peanut Butter Banana Rice Cakes for a quick, no-smell sweet snack.

How to Store This Smoothie

Fridge: Transfer to an airtight container or jar (fill to the top to minimize air exposure) and store for up to 2 days. Shake/stir well before drinking, as natural separation occurs.
Freezer (smoothie packs): Except for the oat milk and honey, add all the ingredients to a freezer-safe bag. Freeze for up to 3 months. Add to the blender along with the remaining ingredients for a quick breakfast.