This time of year, my family has a plethora of ripe, delicious avocados falling off the trees in the backyard. I’m not sure exactly what variety of avocado these are, but they are significantly larger than Haas avocados (the avocados from California that you typically see in the grocery store) and don’t turn brown as they ripen. They have a sweet flavor and a buttery, silky texture. We returned home from our Winter Haven Christmas with two large, almost ripe avocados. Inspired by a recipe in the latest edition of Everyday Food, I whipped up this smoothie for breakfast one day last week.
Avocado Smoothie (1 serving)
In a blender combine one small banana, 2-1/2 ounces avocado (about 1/4 of a Florida avocado), 1/2 cup milk (I used 1%), 2 teaspoons almond butter, 1/8 cup rolled oats, 3 ounces fat-free plain Greek yogurt, and 5 – 6 ice cubes. Blend until smooth. Sweeten to taste (I added a drizzle of honey). Serve immediately.
The color of the smoothie left something to be desired (berry smoothies are much prettier in the glass) but the texture and subtle avocado flavor was excellent. I don’t typically like smoothies for breakfast, but his recipe was creamy and satisfying. The almond butter and Greek yogurt provided satieting protein while the oats served as a thickening agent. Overall this is a breakfast I really enjoyed and would definitely make again.