Creamy Moroccan Avocado Smoothie

Avocado is one of those fruits that shows up in savory dishes far more often than in drinks, which is part of why this smoothie feels a little surprising the first time you taste it. The avocado gives it body and a silky, almost custard-like texture without any cream. The overripe banana adds a gentle sweetness, so you rarely need anything else. Moroccan kitchens have a long habit of mixing fruit with cream, nuts and orange blossom, and this drink follows that spirit in its own simple way.

A food fact worth knowing: avocados do not ripen on the tree. They are picked firm and soften afterward, and they keep ripening at room temperature. If your avocado is still hard, leave it on the counter for a day or two before you blend. A ripe one should yield slightly when you press near the stem. The banana works the same way. The browner the skin, the sweeter the flavor, so the speckled ones in the fruit bowl are exactly what you want here.

When I make this, I chill the glasses in the freezer for ten minutes first. It sounds fussy, but it keeps the drink thick and cold for longer, and the froth holds its shape. If you have leftovers, pour them into a jar and press a sheet of plastic wrap onto the surface. Avocado turns brown when it meets air, so keep the top covered and drink it within a few hours. Give it a good shake before you sip, because it separates a little as it sits.

For a fuller breakfast, pair a glass with something savory. A Savory Tofu and Quinoa Breakfast Bowl works well, since the smoothie's sweetness balances the warm spices in the bowl. Afterward, a few Walnut Stuffed Dates with Honey Drizzle make a pleasant little sweet bite, especially if you like the way dates and nuts echo the flavors of North African sweets. For a lighter lunch alongside, a bright Shredded Carrot Salad with Citrus Dressing has the same orange notes and keeps the meal feeling fresh.