Made with refreshing mango, pineapple, and lime juice, this collard greens smoothie is a delicious way to enjoy fruits and vegetables! Avocado and banana give it a creamy texture, while coconut flakes contribute tropical vibes. Enjoy more leafy greens in your diet with this vegan green smoothie (without spinach)!
While spinach is usually my go-to green for a smoothie, I’ve been experimenting with other leafy greens. My Tropical Swiss Chard Smoothie and Green Grapefruit Smoothie both showed me it was possible to use greens that are tougher and more bitter than spinach and still produce a great smoothie!
Since those were a success, I set my sights on collard greens. They’re loaded with benefits, including being a great source of plant-based calcium that’s actually well-absorbed. However, they can be quite bitter and tough when eaten raw.
So, if I wanted to use them raw in a collard greens smoothie, I knew I had to add some ingredients to balance the flavors. I settled on tropical fruits, avocado, and a squeeze of fresh lime juice. YUM. The final result is so refreshing, delicious, and vibrantly green!
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Ingredients and Substitutions
- Collard greens: You can use fresh or frozen collards. For tips on freezing collards if you have a lot on hand, see my tutorial on How to Freeze Collard Greens.
- Avocado: If you don’t have one, omit or sub ½ cup Greek yogurt (use a vegan kind if you want the smoothie to remain vegan).
- Frozen banana, pineapple, and mango: You can use fresh versions of these fruits. If you don’t have one of them, substitute a little more of another. Frozen peaches or strawberries would also work as a swap for one of them.
- Lime: Use lemon juice if you don’t have lime.
- Unsweetened coconut flakes: If you don’t have them on hand, omit or add some coconut milk in place of water.
- Possible additions: Yogurt, coconut milk, chia seeds, vanilla extract, or even ginger.
Instructions
Scroll to the bottom of the post for the full collard greens smoothie recipe card.
Combine the collard greens, frozen fruit, avocado, coconut, lime juice, and water in a blender.
Blend until smooth and creamy, about 1 minute on medium to high speed.
Equipment
You can make the smoothie in any blender, but I love to use my Vitamix or NutriBullet. These tools are really good for making well-blended smoothies when I’m using tough leafy greens like collards.
Storage and Make Ahead
If you’re in a rush in the mornings and want to enjoy a collard greens smoothie for breakfast, you can make it up to 24 hours ahead of time. Store in a sealed jar or container in the refrigerator until you’re ready to drink it.
More Green Smoothies
- Super Green Broccoli Smoothie
- Cucumber Smoothie with Pineapple and Banana
- Celery Smoothie with Apple and Banana
- Mango Kale Smoothie Bowl
- Healthy Shamrock Mint Banana Smoothie
- Green Pea Smoothie with Mint
- Avocado Mango Smoothie with Spinach
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Collard Greens Smoothie
Equipment
Ingredients
- 2 cups chopped collard greens - leaves only, can use fresh or frozen
- 1 banana - preferably frozen
- ½ cup frozen mango
- ½ cup frozen pineapple
- ½ avocado
- ½ lime - juiced; about 1 to 2 tablespoons
- 2 tablespoons unsweetened coconut flakes - or shredded coconut
- 1 cup water - more as needed
Instructions
- Combine all ingredients in a blender. Blend on medium to high speed until smooth and creamy, about 1 minute. Add more water as needed to promote blending.
- Pour the smoothie into glasses, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Use fresh fruit if you don’t have frozen. Using a frozen banana, however, does make the smoothie creamier than using a fresh one.
- If you want to make this up to 24 hours in advance, keep it in a sealed jar or container in the fridge.
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