This post is for the Vietnamese expats in particular and anyone who thinks of the avocado as a fruit (to be eaten as a fruit, not a vegetable). In America, people tend to think of avocado in guacamole terms or as a meat substitute in sandwiches. If you think avocado for dessert is weird, shall we talk about your pumpkin pie? 😉
Ever since the day I saw the option of “avocado smoothie” at UCafe, I’ve had 3-5 avocado smoothies every week. Drinking each smoothie with boba was like looking through old photographs and reliving the beautiful days. The avocado is healthy, but that’s not why I like it. It’s the best option when I’m too tired to chew, want something mildly sweet and cold, and when the weather is too hot for meat and carbs. It replenishes my soul and keeps me alive through the summer humidity that accumulates in my tin-roof office building. I regret that I had not eaten more avocados in Vietnam, where the fruit is as big as my whole hand from wrist to middle finger tip and as luscious as molten chocolate cake.
I love the avocado smoothie at UCafe, but after a while it proves too expensive: a regular 12-oz cup, which costs nearly $4, contains only half an avocado. Berkeley Bowl sells palm-sized avocados (which they label as “extra-large”) for $1.69 each. So I bought a blender to make my own smoothie.
This is probably the first and only time I use my blender because cleaning a blender is not my favorite activity, and because I prefer smashed avocado than blended avocado (the ice dilutes the taste). Still, who knows when the blender might be handy again.
Recipe for avocado smoothie: (1 serving)
– 8 cubes of ice
– 1 large avocado
– 2 teaspoons of sugar
Blend and serve.