Peden + Munk
Sub spinach for kale if you like.
Recipe information
Yield
Makes about 2½ cups
Ingredients
½
ripe avocado, pitted, peeled
½
cup coarsely chopped Tuscan kale
½
cup frozen pineapple chunks
¼
cup coarsely chopped coconut meat
1
cup coconut water or iced green tea
2
tablespoons fresh lemon juice
1
tablespoon matcha (green tea powder)
1
tablespoon light agave nectar
Pinch of kosher salt
Preparation
Using smoothie or ice crush setting, purée avocado, kale, pineapple, coconut meat, coconut water, lemon juice, matcha, agave, salt, and ½ cup ice in a blender until smooth.
Nutrition Per Serving
Calories (kcal) 440 Fat (g) 22 Saturated Fat (g) 8 Cholesterol (mg) 0 Carbohydrates (g) 61 Dietary Fiber (g) 18 Total Sugars (g) 36 Protein (g) 11 Sodium (mg) 270