Avocado Banana Smoothie
Avocado Banana Smoothie
Cooking Through Marcus with Lindsay Hunt
I studied abroad in Fez, Morocco during the summer after my freshman year in college. The thermometer frequently read above 100 degrees F and I looked for respite in air-conditioned cafes and restaurants.
To enter the old city, of Fez, Morocco, you enter through a Bab, which means door, or gate. Bab Boujeloud, the blue gate, is the most majestic of all. It’s scrawled with indecipherable calligraphy, beckoning you into the spiders-web of the medina.
Next to Bab Boujeloud stands a rickety structure. Four floors above ground there is a small terrace, large enough for eight or 10 seats. There I learned to love avocado and banana milkshakes.
The open-air terrace towered above the labyrinthine medina, or old city, of Fez. The breeze was enough to lift my spirits above the sizzling streets. The dust settled below on the cobblestone alleyways and all that was left for the eyes was a cityscape dotted with minarets.
I wanted a light drink to greet the evening with and chose an avocado milkshake. It was sweet, frothy and pale green. It defied American smoothie standards with its simplicity of ingredients. It was thick and warm, not icy and cold.
As I sat enjoying my avocado milkshake the muezzins began the adhan, or call to prayer. Each voice ululated in the dusk until they united in a chorus of prayer. The voices ricocheted off the dirt-colored buildings, and I enjoyed the serenade of evening prayer while drinking my milkshake.
Marcus’ version is pudding-like, and though you might expect something savory, because of the avocado and salt, the flavors are nuanced and sophisticated. It’s as much about texture as taste. It was truly delicious, and I will make it again to remember hot, summer nights in Morocco.
Avocado-Banana Smoothie Recipe
from New American Table
4 Servings
Ingredients:
1 avocado, halved, pitted, and peeled
½ cup fresh orange juice, from 1 medium orange
2 bananas
¼ cup plain yogurt
2 teaspoons sugar
1 tablespoon freshly grated ginger
Juice of 1 lime
½ teaspoon salt
1. Combine the avocado, orange juice, bananas, yogurt and sugar in a blender and puree until smooth. Add the ginger and blend until well combined, then mix in the lime juice and salt. Divide the puree among four glasses and serve immediately.
Previous Recipes:
Parsley Root Soup. Photographer: Paul Brissman (www.PaulBrissman.com)
Farro-Orange Salad. Photographer: Paul Brissman (www.PaulBrissman.com)
{ 5 comments… read them below or add one }
Wow. I would never think to add avocado. I always make banana smoothies with other fruits. I’ll give this a try. Thanks!!
Yummy idea! I’m sharing on my Glamour magazine health blog tomorrow, with a link back here.
Thanks for the inspiration. This smoothie looks amazing!
This looks fantastic! I love avocado and have been working more smoothies into my diet as small meals recently. This sounds like the perfect change to the blueberry-banana smoothie I’ve been making. Thanks!
It looks beautiful and I am so excited to try it!
This was amazing!!!! Thank you for sharing, and in such a beautiful way.
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