So far, I have only eaten avocados in salads and dips and very recently as a snack in the form of a fritter. I was surprised at how good these Baked Avocado Fritters tasted. They were crunchy on the outside and creamy on the inside. Definitely worth a try! In fact, I do need to make some more soon as Ro-Ri San has requested for them again.
Of late though, I have been seeing avocados in ice creams and smoothies and I wondered about the taste. I do like the beautiful yellow green color and they are appear to have a very smooth texture but would they be too creamy? I guess there is only one way to find out. Since there is still plenty of avocados out there at very reasonable prices, it is time for me to satisfy my curiosity and wonder no more.
I was still unsure about the creaminess of the avocados. I felt like it needed to be combined with something else apart from lemon juice which helps prevent discoloration. I opened the refrigerator and spied the lone cucumber in the crisper. Bingo! It’s green! It’s light! I think it will combine well with the avocado. I could not be happier with my choice.
The 2 tablespoons of lemon juice I initially added was insufficient. I could not taste much of it at all and so I stirred in another 2 more tablespoons. It tasted much better this time as there is now a hint of tanginess. It also helped cut down on some of the creaminess from the avocado. I think you can actually add a little more if you prefer.
I have made this Avocado Cucumber Smoothie twice and have really enjoyed its clean cool taste. I hope you will give it a try.
- 1 avocado, skin and seed removed
- 1 cucumber, cut into chunks with the skin on
- ¼ cup (60ml) lemon juice
- 1 cup (240ml) unsweetened almond milk
- Combine avocado, cucumber, lemon juice, and almond milk in a blender. Blend until smooth. Remove and serve immediately.
Enjoy…..and have a wonderful day!