Olympic Dairy

Preparation : 10 minutes |
Cooking : None |
Serve(s) : 2

Avocado and Yogurt Smoothie BowlBreakfast

Summer in a bowl!

Preparation : 10 minutes
Cooking : None
Serve(s) : 2


  • 1 cup (250 mL) Olympic Organic Plain yogurt
  • 1/2 ripe avocado, peeled and pitted
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) chopped walnuts
  • 1 tablespoon (15 ml) hemp seed or chia seed
  • 1 tablespoon (15 ml) honey
  • Juice of 1 lime
  • 1/2 teaspoon (2 ml) sea salt
  • 1/4 teaspoon (1 ml) ground black pepper
  • 1 cup (250 ml) of ice



  • Pink grapefruit, in segments
  • Avocado, diced
  • Walnut of Grenoble
  • Fresh basil leaves
  • Sea salt in flakes
  • Ground black pepper
  • Grilled pita tips




In the blender, reduce all the ingredients of the smoothie into mashed potatoes. Divide into two serving bowls.

Garnish with pink grapefruit, avocado, walnut, fresh basil, sea salt and black pepper. Serve with grilled pita tips.


Recipe: Marie Asselin
Photo credits: Catherine Côté

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