June 8, 2011 at 12:00 pm
by Melissa Knific
Thought avocados were only for guacamole? Think again.
I recently sat down with a group representing avocados from Mexico, and they had plenty to say about eating the green fruit (yes, it’s a fruit) for breakfast. That’s certainly not unfamiliar to me—one of my go-to weekend brunches at home is a warm tortilla topped with hummus, eggs and avocado slices. Yum.
1 fully ripened avocado, halved, pitted and peeled
2 cups frozen mango cubes (not thawed)
1 cup orange juice
1 cup water
In a blender or food processor, combine ingredients until smooth. Divide evenly among four chilled glasses. (It’s only 145 calories per serving!)
It might sound like a strange combination, but I imagine the avocado’s creaminess is well-suited for a smoothie. If you still think it’s weird, just remind yourself that an avocado is a fruit—and what’s odd about that for breakfast?
No related photos.