Photo by Peden & Munk
Sub spinach for kale if you like.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
½ ripe avocado, pitted, peeled
½ cup coarsely chopped Tuscan kale
½ cup frozen pineapple chunks
¼ cup coarsely chopped coconut meat
1 cup coconut water or iced green tea
2 tablespoons fresh lemon juice
Matcha (green tea powder)
1 tablespoon light agave nectar
Pinch of kosher salt
Preparation
Using smoothie or ice crush setting, purée avocado, kale, pineapple, coconut meat, coconut water, lemon juice, matcha, agave, salt, and ½ cup ice in a blender until smooth.
Recipe notes
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