Food Developer & Author Alison Lewis prepared a Strawberry Avocado Smoothie Bowl ( see recipe below ) Look for her new cookbook "200 Best Smoothie Bowl Recipes" where ever books are sold.
Makes 2 servings.
Tips: If you use frozen strawberries, you will not need to add ice.
Any type of milk - dairy or nondairy - can be substituted for the almond milk.
To slice an avocado, use a sharp knife to cut lengthwise around the pit. Twist to open, and discard the pit. Cut around the edges and lift avocado flesh out.
1⁄4 cup unsweetened almond milk
1 tsp liquid honey
1⁄2 frozen banana, cut into pieces if necessary
3⁄4 cup frozen pineapple chunks
1 cup hulled strawberries (fresh or frozen)
1 tsp chia seeds
Ice cubes (optional)
Suggested Toppings: Sliced banana, Sliced strawberries, Trail Mix, Chia seeds
1. In blender, combine almond milk, honey, banana, pineapple and strawberries. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. Add avocado and chia seeds; blend until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth.
2. Pour into bowls and top with any of the suggested toppings, as desired.
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