This avocado kefir lassi is creamy, spicy, salty — and incredibly refreshing
Dhivya Subramanian’s take on this popular sipper is a perfect way to cool off after a hot day or heavy meal.
Dhivya Subramanian’s take on this popular sipper is a perfect way to cool off after a hot day or heavy meal
This savoury lassi is inspired by the cold buttermilk drinks commonly enjoyed in India and other parts of the world. For this recipe, I’ve used kefir as the base and added avocado and mint, which gives it a lovely pale green hue. The result is salty, super creamy, a bit spicy — and incredibly refreshing.
Ingredients
- 2 cups kefir
- 1 avocado, halved, pitted and peeled
- ½ tsp kala namak (black salt)
- ¾ tsp ground cumin
- ¼ tsp asafetida (hing)
- 1 green chili pepper, such as Thai or Serrano, stemmed and seeded (optional)
- 1 (½-inch) piece ginger, peeled and roughly chopped
- 15-18 fresh mint leaves
- Juice of 1 lime
- ½ cup water
- 1 cup ice
- ½ tsp sea salt
Preparation
Add all ingredients to a blender and purée until smooth. Serve chilled.
Note: The avocado may discolour the lassi if it's left to sit, but it will still be delicious.
Serves 4 to 5
Produced in collaboration with CBC Creator Network.
