Avocado, Pistachio & Strawberry Smoothie

I have a little lady jauntily parading around the house carrying a little pink handbag, wearing a pair of pink sunglasses, hair tied in pigtails and a big rubber snake draped on her shoulders today. Miss Coolness she is. I asked her if she can see anything with her cool shades because she had been bumping onto things.  She nodded at me while staring at her reflection at the mirror and said "Si!".  Welcome to the world of daughters with a strange fashion sense.

I can be supportive of any fashion awakening of my kids but my little Pippi Longstocking's habit of leaving the rubber snake everywhere, especially under our bed cover makes me nervous.  I had been meaning to sneak that particular rubber snake out of the toy container and in the trashcan years ago but conscience stops me because my son loves it.  Now his little sister inherited it.  Sigh.  If I make it disappear forever, I might run into tantrum problems and be accused of being the evil Mommy.  For now, that little rubber snake is at the bottom of their toy pit and I hope it doesn't go out again. 

Now that the morning cleanup of the house is done, let's tackle breakfast.

I had an extra avocado from a dessert I made and thought of making a smoothie out of it.  I do miss avocado shakes and this was the best way to rekindle childhood memories of a fruit drink I used to enjoy.  This time, I added some pistachios and strawberries, remnants other desserts I made the other day. Yes, I had been busy in the kitchen the past days, cooking for friends. 

I have two new dessert recipes to share in the next days, pear tiramisu' with vanilla mousse and avocado semifreddo

Meantime, I'm leaving you with this simple smoothie that I enjoyed so much. 

Have a good week!

Avocado, Pistachio & Strawberry Smoothie

Serves 2
  • 1 avocado
  • 2 - 3 cups cold almond milk (or regular milk)
  • 1/3 cup pistachios, in powder consistency (you can adjust this amount)
  • handful of strawberries
  • honey, if almond milk is unsweetened
  1. Cut avocado in half.  Scoop out pulp and discard seed.  
  2. Put all ingredients in a blender and blend until smooth.
  3. Adjust amount of almond milk according to the thickness you prefer.  I found 2 cups to be too thick and 3 cups has a more liquid consistency.  Best when cold.