Green Spot Recipe

Prepare greens

Wash the baby spinach and kale thoroughly under cold running water. Shake or pat dry and remove any tough stems from the kale. Pack measured amounts into a measuring cup.

Prep fruit and avocado

Peel and slice the banana. Core and chop the green apple (leave the skin on for extra fiber). Halve the avocado, remove the pit, and scoop out half a smaller avocado (about 1/2). Measure frozen pineapple; keep frozen for coldness.

Combine in blender

Add spinach and kale to a high-speed blender first (this helps them blend smoothly). Add the banana, chopped apple, frozen pineapple, avocado, Greek yogurt, and almond milk.

Add flavor and texture

Add lime juice, honey or agave, grated ginger, chia seeds, and a pinch of sea salt to the blender. These brighten the flavor, add a subtle spice, and enhance mouthfeel.

Blend to desired consistency

Secure the blender lid and blend on low to start, then increase to high. Blend 45–90 seconds or until completely smooth and creamy. If the smoothie is too thick, add cold water one tablespoon at a time (up to 2 tbs) and blend briefly until you reach a drinkable, slightly thick consistency. If too thin, add a few more frozen pineapple chunks or 1–2 ice cubes and pulse to thicken.

Taste and adjust

Taste the smoothie and adjust sweetness or acidity: add another 1/2 tsp honey if you like sweeter, or 1/2 tsp lime juice for more brightness. Blend 5–10 seconds after adjustments.

Pour the Green Spot smoothie into a chilled glass. Sprinkle the extra 1/4 tsp chia seeds on top, tuck the mint leaves along the rim, and finish with a lime wheel for garnish. Serve immediately.

If preparing ahead (not recommended more than 6 hours), store in an airtight container in the refrigerator and stir or shake before serving. Some separation is normal.