Ever since I’ve tried my first green smoothie, I got hooked. Well, let’s say my first green smoothie that actually did look like a green smoothie. About one year ago, I developed a green smoothie recipe for the Austrian daily I am writing for. At my first attempt, I added way too much leafy greens to the smoothie and didn’t use a high-speed blender. Can you imagine how that turned out? Well, it was still drinkable … not super delicious but ok. However, to make the smoothie newspaper worthy, it took me quite a while to figure out a balanced leafy green – fruit – liquid ratio and combination. So I tested and tested until the green smoothies tasted delicious, the color was a bright green … and I got hooked.
Meanwhile, I own a nice blender and toss my green smoothies together by instinct. But I know how frustrating it can be without a good and detailed recipe; especially for beginners. So, the recipe below is pretty easy to throw together and doesn’t taste “green” at all.
If kale isn’t in season or if you aren’t a big fan of it, feel free to substitute with any other leafy greens. Spinach, swiss chard, romaine lettuce, or beet greens have a very mild and mellow flavor. You can also add some mint leaves or a piece of ginger for a flavor boost.
Enjoy!
This delicious yet easy green smoothie with kale, kiwi, and banana doesn’t taste “green” at all. Add some mint leaves or a piece of ginger for a flavor boost. If kale isn’t in season or if you aren’t a big fan of it, feel free to substitute with any other leafy greens. Spinach, swiss chard, romaine lettuce, or beet greens have a very mild and mellow flavor.
Ingredients
- 2 large leaves kale, large stems removed (about 2 packed cups or 30 g/1 oz)
- 2 bananas (preferably sliced and frozen)
- 1 Kiwi, peeled and cut into pieces
- 2 teaspoons lemon juice
- 1/2 cup water
- 1/2 cup unsweetened almond milk (substitute with any other plant milk or water)
- Topping: Toasted almond slices, toasted coconut flakes (toast over medium heat in a pan without oil)
- Additionally: Smoothie maker or high speed blender (immersion blenders or small food processors are usually too weak for leafy greens)
Instructions
- Place the water and kale into your blender and mix until the kale is blended in well with the water.
- Add all of the other ingredients and blend again until smooth.
- Distribute between two bowls and serve sprinkled with almonds and coconut flakes. Enjoy!
Notes
You can store any leftovers in a jar in the fridge for up to 24 hours. The color and taste might slightly change. If it separates, shake it up again. The smoothie also freezes well.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected]
