Vegan Green Detox Smoothie with Kale and Apple

Name: Vegan Green Detox Smoothie with Kale and Apple
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1¼ cups (300 ml) unsweetened coconut water, cold; 2 cups, packed (60 g) curly or lacinato kale leaves, thick stems removed, leaves torn into 2-inch (5 cm) pieces, washed; 1 medium (about 6 oz) (170 g) medium green apple (such as Granny Smith), cored and cut into 1-inch (2.5 cm) chunks, skin on; 1 cup (135 g) English cucumber, cut into 1-inch (2.5 cm) chunks, skin on; 1 medium (about 4 oz peeled) (115 g) ripe banana, peeled, sliced, and frozen; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed (from about 1 large lemon), seeds removed; 1 teaspoon (3 g) fresh ginger, peeled and finely grated; 1 tablespoon (12 g) chia seeds, whole (optional); ½ cup (75 g) ice cubes

From the MyKitchenBank Kitchen

A bright, refreshing green smoothie that blends tender kale, crisp green apple, cucumber, and lemon with hydrating coconut water. It's tangy, lightly sweet, and silky smooth, with no added dairy or refined sugar.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 3 cups (720 ml), 2 servings of 1½ cups each

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Ingredients

2 servings

1¼ cups (300 ml) unsweetened coconut water, cold
2 cups, packed (60 g) curly or lacinato kale leaves, thick stems removed, leaves torn into 2-inch (5 cm) pieces, washed
1 medium (about 6 oz) (170 g) medium green apple (such as Granny Smith), cored and cut into 1-inch (2.5 cm) chunks, skin on
1 cup (135 g) English cucumber, cut into 1-inch (2.5 cm) chunks, skin on
1 medium (about 4 oz peeled) (115 g) ripe banana, peeled, sliced, and frozen
3 tablespoons (45 ml) fresh lemon juice, freshly squeezed (from about 1 large lemon), seeds removed
1 teaspoon (3 g) fresh ginger, peeled and finely grated
1 tablespoon (12 g) chia seeds, whole (optional)
½ cup (75 g) ice cubes

Equipment (6)

High-speed blender (at least 48 oz / 1.4 L capacity)
Cutting board and chef's knife
Citrus juicer or fork for juicing the lemon
Fine grater or zester
Measuring cups and spoons
2 tall glasses (12–16 oz / 350–475 ml)

Steps

Before you start

Chill the coconut water, apple, and cucumber in the fridge for at least 1 hour so the smoothie is cold without watering it down with too much ice.
Wash the kale, apple, cucumber, and lemon well under cool running water.
Use a high-speed blender for the smoothest result. With a standard blender, blend a little longer and chop the kale smaller.
Use a ripe banana (yellow with a few brown spots) for natural sweetness; green-tipped bananas will taste starchy.

1
Prep the produce
- Rinse the kale, apple, cucumber, and lemon.
- Remove and discard the thick kale stems, then tear the leaves into 2-inch (5 cm) pieces and pack them into a 2-cup measure.
- Core the apple and cut it into 1-inch (2.5 cm) chunks with the skin on.
- Cut the cucumber into 1-inch (2.5 cm) chunks.
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Ready when: Kale is stem-free and torn; apple and cucumber are in even chunks about 1 inch wide.
Tip: Remove all thick stems; they stay fibrous and make the smoothie bitter and gritty.
2
Juice lemon, grate ginger
- Squeeze the lemon to get 3 tablespoons (45 ml) juice and pick out any seeds.
- Peel the ginger with the edge of a spoon and finely grate 1 teaspoon.
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Ready when: You have 3 tablespoons of seed-free juice and a small mound of fine ginger.
Tip: Grate ginger finely; coarse pieces leave stringy bits in the drink.
3
Load the blender
- Pour the coconut water into the blender first.
- Add the kale, then the apple, cucumber, frozen banana, lemon juice, ginger, chia seeds (if using), and ice on top.
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Ready when: Liquid is at the bottom and the heavier, frozen items sit on top.
Tip: Liquid on the bottom helps the blades catch the ingredients and prevents air pockets.
4
Blend until smooth
- Secure the lid.
- Start on low speed for 10 seconds, then increase to high and blend for 45–60 seconds.
- Stop and scrape down the sides if any leaves cling there, then blend 15 seconds more.
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Ready when: Uniformly bright green, with no visible flecks of kale or peel, and a thick but pourable texture.
Tip: If the blender stalls, add 2–3 tablespoons more coconut water and continue.
5
Taste and adjust
- Taste the smoothie.
- For more tartness, add 1 teaspoon lemon juice; for a thinner texture, add 2 tablespoons coconut water.
- Blend for 10 seconds to combine.
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Ready when: Balanced flavor: tangy, lightly sweet, and refreshing, with no bitter edge.
Tip: If it tastes bitter, the kale is the cause; add half a banana or a teaspoon of maple syrup to balance it.
6
Serve right away
- Pour into two tall glasses, about 1½ cups (360 ml) each.
- Drink immediately while cold and at its brightest color.
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Ready when: Smoothie is cold, thick, and evenly green.
Tip: If you added chia seeds, serve promptly because the smoothie thickens as they absorb liquid.

Good to know

Tips

Freeze the banana in slices ahead of time; it makes the smoothie creamy and cold without diluting it.
Leave the skin on the apple and cucumber for extra fiber and a deeper green color; a high-speed blender will pulverize it fully.
Add a scoop of plant-based protein powder or 1 tablespoon hemp seeds to make it a more filling breakfast.
Blend greens with the liquid first for 30 seconds before adding the other ingredients if using a standard blender; this breaks down the leaves for a smoother texture.

Make ahead

"Portion the kale, apple, cucumber, and banana into freezer bags up to 3 months ahead as smoothie packs (toss the apple with a little lemon juice to prevent browning). When ready, dump into the blender with the coconut water, remaining lemon juice, and ginger."

Storage & reheating

Best fresh. Refrigerate in a sealed jar filled to the top for up to 24 hours; shake or stir before drinking, as it will separate. Freeze in ice cube trays or freezer-safe containers for up to 2 months; thaw in the fridge overnight or re-blend from frozen with a splash of coconut water. Do not leave at room temperature for more than 30 minutes.

Substitutions

curly or lacinato kale leaves → baby spinach. Use the same amount; it's milder and sweeter, and needs no stem removal.
unsweetened coconut water → cold filtered water. Use the same amount; the smoothie will be slightly less sweet and less mineral-rich.
ripe banana → frozen mango chunks. Use ½ cup (80 g) for a tropical flavor and creamy texture.
fresh lemon juice → fresh lime juice. Use the same amount for a slightly more floral tartness.