Wash all greens, apple, cucumber, celery, and herbs thoroughly. Remove tough kale stems and roughly chop kale, spinach, cucumber, celery, and apple into pieces that will fit your blender or high-speed juicer.

If using cilantro or parsley, roughly chop to release flavor. Measure lemon juice and grate fresh ginger.

Blend

Layer and blend

Place the chopped cucumber, celery, and apple into the blender first, then add the spinach and kale, and finally the herbs (if using). Pour in the cold water and coconut water. Add grated ginger and lemon juice. Secure the lid.

Start the blender on low for 10–15 seconds to break down larger pieces, then increase to high and blend for 45–60 seconds until the mixture is very smooth. If you prefer a creamier texture, add the Greek yogurt and blend another 10–15 seconds.

Finish & Season

Taste the smoothie. Add a pinch of sea salt and black pepper to enhance flavor. If desired, add a small amount of stevia or erythritol to reach your preferred sweetness, blending briefly to combine.

Add the ice cubes and pulse 3–4 times to chill and slightly dilute the drink without over-thinning. If the smoothie is too thick, add up to 1/2 cup more water or coconut water and blend briefly.

Pour into a chilled glass and serve immediately. Optionally garnish with a small sprig of cilantro or a thin slice of cucumber on the rim.