|Don't eat salad for lunch - drink it instead!|
Disclosure: The California Avocado Commission invited me as a guest for the trip described in this post. No other money changed hands. All opinions and any factual errors are my own.
When I work at home, I try to eat salad for lunch. I have no excuse: access to the sink, a choice of dressings and toppings, pick of the vegetable drawer.
I just didn't feel like a salad yesterday, but my guilt got the better of me. I took all the salad fixings I could find (not much, as I hadn't been shopping in a few days) and threw them in the blender. I don't like sweet smoothies much, so I've been working on savory smoothies. Lettuce, endive, avocado, lime - a good start. It needed a little something, so I put in a dab of prepared wasabi left over from our last sushi-at-home party. The result: a creamy, savory, guilt-free smoothie with a kick.
Avocados are a way of life here in southern California. I went with the California Avocado Commission and a group of food bloggers down to Temecula a few weeks ago to visit West Pak, one of the largest avocado handling, packing and distribution facilities in southern California. Lots of humans are involved in the picking, sorting and packing of avocados. (Scroll down past the smoothie recipe for photos from West Pak and lunch at Fairfield Farms, an avocado ranch in the hills of Pauma Valley.)
Salad smoothie with avocado and wasabi
If you don't feel like eating your salad, try drinking it instead. Avocado makes this savory smoothie creamy and rich; wasabi gives it a little sinus-clearing kick.
- 4 cups romaine lettuce, washed and torn into pieces
- 1 ripe avocado
- 1 head endive (optional, or add equivalent amount of another green)
- 1 lime (cut away skin and use flesh, not just juice)
- 2 cups ice cubes
- 1/2 cup water
- 1/8 tsp salt
- 1/2 tsp prepared wasabi (Japanese horseradish)
Put the lettuce, avocado flesh, endive (or other green), lime, ice, water, salt and wasabi in a blender and process until very smooth. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 2 servings
|West Pak avocados ready for the truck|
|Watchful eyes pull damaged and blemished avocados off the packing line|
|These avocados don't look quite as good, but they're fine on the inside - they get sold to restaurants|
|Rachael Hutchings of La Fuji Mama, angelic in hairnet and safety vest|
|Gaby Dalkin of What's Gaby Cooking rocks the hairnet too!|
|Greg Henry of Sippity Sup at Fairfield Farms, the home and ranch of growers Carol and Bill Steed|
|Lunch at Fairfield Farms, clockwise from left: Salmon with corn-avocado relish, quinoa salad with avocado, watermelon avocado salad, green salad with oranges and avocado|
|Avocado vanilla bean frozen yogurt with berries|
|Gaby tries her hand at harvesting avocados - it's harder than it looks|