Apple Kale Smoothie

This apple kale smoothie is naturally sweet and doesn’t taste like you’re drinking a salad. The banana, pineapple, and apple do the heavy lifting, and a little fresh ginger and lime juice keep it bright.

I love to make this on weekday mornings when I don’t have time for a full sit-down breakfast. Usually I pop a Gluten-Free Cottage Cheese Breakfast Biscuit from the freezer in the air fryer for a few minutes to have along with it.

This recipe is on the table in just about 5 minutes. Just have your bananas and pineapple frozen ahead of time!

Using almond milk makes this recipe naturally gluten-free, dairy-free and vegan!

Ingredients

Ingredient Notes

• Kale: Dinosaur or curly kale both work. You can also swap the kale with spinach!
• Apple: Granny smith is my go-to because it’s crisp and tart. I core it but leave the skin on.
• Banana: Use frozen to keep the smoothie thick. If using fresh, reduce the almond milk or add more ice.
• Lime Juice : Fresh is best. Lemon works too.
• Ginger : Fresh ginger gives it a nice bite. Use ¼ to ½ teaspoon ground ginger if that’s what you have.
• Almond Milk: I use unsweetened almond milk, but use any non-dairy or dairy milk. You can also swap the almond milk with coconut water for a different flavor!
• Ice Cubes : Ice cubes help thicken up the smoothie. Use more or less to reach your desired consistency.

Expert Tips

• Freeze smoothie packs ahead. Prep kale, banana, apple, pineapple, chia seeds, and ginger in freezer bags. When ready, dump in the blender with almond milk and lime juice. No ice needed.
• Blend the kale first. If your blender struggles with leafy greens, blend the kale and almond milk first, then add everything else.
• Want it sweeter? Add another half banana or more pineapple.

Recipe FAQs

You can, but it’s best fresh. If you make it ahead, store in a sealed jar in the fridge and give it a good shake before drinking. It may separate and get a little thicker overnight.

Yes a regular blender can work if you don’t have a high-powered one like a Vitamix, but blend longer to break down the kale. You may want to blend the kale and almond milk first, then add everything else.

Serving suggestions

On its own, this is more of a light breakfast. If you want something more filling, pair it with my Gluten-Free Breakfast Casserole or a Spinach Feta Egg Muffin . For something carby, a slice of Gluten-Free Banana Bread rounds it out.

More gluten-free smoothies & drinks to try

• 

  Basil Lemonade

• 

  Basil Simple Syrup

• 

  Cucumber Lemonade

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.