Smoothie

Avocado Citrus Breakfast Shake

January 16, 2014

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Breakfast heads to the tropics.

Avocado shake from Food52

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On New Year’s Day, I called one of my best friends to check in and hear how life was going. After being my nieghbor for a number of years in Boston, she has since moved back to her native California while I have moved back to my native Minnesota.  

She told me she could see palm trees from her breezy apartment in San Diego and that the farmers market has 7 different kinds of avocados. She said she was wearing a t-shirt and drinking green juice. I told her it was minus 11 out (one of the warmer days of the last couple weeks, actually), and that I was about to go eat a stick of butter. For insulation, you know?

It’s possible that our conversation made me question some of my life choices. 

Although Minnesota has literally been colder than the arctic -- and almost as cold as Mars -- lately, and I’m not about to be going anywhere in a t-shirt, I decided I could still get a little California in my life. I just needed the avocados. Lots of avocados. And some citrus. A blend of avocado with orange, lime, banana, and coconut gives you a treat that is downright tropical. It’s too thick and silky to call it a smoothie. It’s almost a pudding, or a shake -- but less cold. Because the last thing most of us need right now is anything cold.

Avocado shake from Food52

Avocado Citrus Breakfast Shake

Serves 2

1 whole avocado
1 banana
1/2 cup orange juice (the first time I made this I used a couple whole, peeled clementines, which was also good albeit a little pulpy)
2 tablespoons fresh lime juice
1 cup full-fat coconut milk
1 pinch salt

See the full recipe (and save and print it) here.

Photos by Emily Vikre

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

5 Comments

solmstea January 22, 2014
I put avocado in all my shakes and everyone thinks I'm crazy. So glad to see this here. To me, perfection is an avocado, yogurt, and raspberry smoothie. I have also recently been thinking about adding ground oats...we shall see.
 
Kenzi W. January 16, 2014
The more butter you eat, the warmer you are. (Obviously.)
 
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fiveandspice January 17, 2014
Exactly! It's physics. Or something.
 
aargersi January 16, 2014
-11? Seriously? Good gravy, I do not know how you live like that. (We'll talk in August when you are at 78 and I am at 115 :-)
 
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fiveandspice January 17, 2014
We live in many, many, many layers! I always say you can always put on another layer, but there are only so many you can take off. Then again, you do have a pool... :) This winter is starting to grate on us, even as Minnesotans. The dog doesn't even want to go outside, haha. We had to buy her a coat - and she's not a short furred dog!