Rinse the baby spinach thoroughly under cold water and drain or spin dry. If using fresh pineapple, peel, core and cut into 1-inch cubes. Peel the banana.

Juice lime

Roll the lime on the counter to loosen juices, cut in half and juice until you have about 1 tablespoon of lime juice.

Blend

Layer ingredients

In a high-speed blender, add the coconut water first, then the baby spinach, pineapple, banana, lime juice, and agave nectar. If using fresh pineapple, add the ice cubes now. If using frozen pineapple, omit ice.

Blend until smooth

Start the blender on low for 10–15 seconds to break up the solids, then increase to high and blend for 30–60 seconds or until the mixture is completely smooth and bright green with no visible spinach strands. If the mixture is too thick, add 2–4 tablespoons (30–60 ml) more coconut water and blend again. If too thin, add a few more frozen pineapple cubes or a small handful of ice and re-blend.

Taste and adjust

Taste the smoothie and add an additional 1/2–1 teaspoon agave if you prefer it sweeter, or another 1/2 teaspoon lime juice if you want more brightness. Add a tiny pinch of sea salt if flavors need boosting and blend briefly to incorporate.

Serve

Pour the smoothie into a chilled glass. Garnish with a pineapple wedge or lime wheel and a spinach leaf if desired. Serve immediately for best color and freshness.

Storage: If not drinking right away, keep in a sealed container in the refrigerator for up to 24 hours. Stir or re-blend briefly before serving; color may darken slightly but flavor remains best when fresh.