Two kiwis and a squeeze of lemon make this green smoothie properly tangy. The spinach softens the acidity and turns the colour a deep green.
2
kiwi ripe, peeled
30 g
baby spinach
¾ oz
lemon juice freshly squeezed
5 oz
coconut water
Garnish: No garnish · Ice: Served up, no ice
Tangy and lemony with sweet kiwi and a mild, leafy background.
Compared with the plain kiwi spinach smoothie, this version adds fresh lemon juice for a sharper, more lemonade-like taste. Kiwi and lemon are both known for vitamin C, and baby spinach adds folate.
The original recipe called for the juice of four lemons for two glasses, which would be far too sour for most people. About 20 ml per glass keeps the freshness without making you wince. Serve it well chilled on a warm morning.
Fresh juice tastes much better; bottled works in a pinch.
Best fresh; the lemon helps it keep its colour for a few hours in the fridge.
Yes, all ingredients are plant based.
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