This post is sponsored by the California Avocado Commission.
This easy recipe is a great way to serve a frozen summer dessert to beat the heat. I should probably start with a pronunciation guide. Lassi is pronounced luh-see, it should rhyme with ‘fussy’. And, rather than being made with mango as is traditional with this Indian drink, I opt to use avocado as the blended avocado adds a creaminess and subtle flavor. Be sure to look for avocados that are ripe as the lassi is a smoothie-like dessert and you don’t want to end up with a chunky texture.
As the avocado season comes to an end in late July use avocados in as many ways as you can to get your fill! And to ensure the quality of my ingredients, I always look for the little California Avocado sticker on the side.
1 cup vanilla whole milk yogurt
½ cup whole milk
1 medium California Haas avocado, pitted and peeled
3 tablespoons granulated sugar
½ teaspoon ground cardamom
Add the yogurt, milk, avocado, sugar and cardamom to a blender with 1 cup of ice cubes. Blend until smooth and pour into 2 large glasses and serve immediately.
This post is sponsored by California Avocado Commission– all opinions expressed are my own.