5 Ingredients or Fewer

Avocado Citrus Breakfast Shake (aka the "I wish I were in San Diego" smoothie)

January  8, 2014
Author Notes

It is frigid in Minnesota right now, and a conversation with my best friend, who now lives in San Diego, left me craving a little California sunshine. So, I blended together avocado, citrus, and coconut for a hit of sunshine in spoonable form. —fiveandspice

  • Serves 2
  • 1 whole avocado
  • 1 banana (frozen, if desired)
  • 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
In This Recipe
  1. Peel and pit the avocado, and cut it into chunks. Peel the banana and break it into chunks.
  2. Combine everything in a blender and blend until smooth - about one minute. (If you'd like more sweetness you can add a little honey.) Divide between two large cups or bowls and serve.

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  • Amber Schooley
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  • fiveandspice
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.