MAKES: 3 (2-cup/480-ml) servings | PREP TIME: 5 minutes
Ingredients
2 cups (480 ml) (230 grams) chopped fresh pineapple
2 cups (480 ml) (50 grams) fresh spinach
1 cup (240 ml) (20 grams) roughly chopped fresh kale
3 cups (720 ml) coconut water
¼ avocado
2 cups (480 ml) (300 grams) crushed ice
Process
Place all the ingredients except the ice in a blender and puree until completely smooth. Add the ice and puree once more until the ice is completely broken down and the texture is smooth.
More Recipes You'll Love
Pineapple green smoothie proves greens and pineapple belong together - fresh spinach and kale vanish into bright, sweet pineapple and coconut water. A quarter avocado rounds the texture without a hint of avocado flavor. Three big glasses in five minutes, and no one guesses there is kale in there.
Pro Tips
- Blend the greens with the coconut water first until no green specks remain, then add the pineapple - that is how you avoid leafy confetti.
- Use fresh pineapple rather than canned; the bright bite of fresh fruit is what makes the smoothie taste alive.
- The quarter avocado is there for body, not flavor - use more and the smoothie turns pasty.
- Tear the kale leaves off the thick stems before measuring; the stems leave bitter, stringy bits behind.
Frequently Asked Questions
Can you taste the kale?
Not at all - pineapple and coconut water dominate completely, and the greens mostly contribute color and nutrition.
Can I use frozen pineapple?
Yes, and you can skip the ice entirely since the frozen fruit both chills and thickens the smoothie.
How long does it keep?
Drink it within a day. The greens oxidize and the color deepens as it sits, though the flavor holds fine.
Recipe Card
Ingredients
Method
- Place all the ingredients except the ice in a blender and puree until completely smooth.
- Add the ice and puree once more until the ice is completely broken down and the texture is smooth.
