I love that this smoothie isn’t just healthy—it actually tastes amazing. The sweetness from the apple balances the brightness of the lemon and the spice of fresh ginger, while avocado makes it creamy without needing yogurt or banana. Plus, it’s naturally dairy-free and full of ingredients that support digestion and liver health. It’s my go-to when I want something light, energizing, and satisfying in one glass.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsweetened almond milk (or oat milk)
1 medium cold-storage apple (Pink Lady or Fuji), cored and chopped
1 cup packed baby kale (or spinach)
½ cup chopped English cucumber
¼ cup fresh flat-leaf parsley
½ small ripe avocado
Juice of ½ lemon (about 1 tablespoon)
½-inch knob fresh ginger, peeled
1 tablespoon ground flaxseed
1 teaspoon pure maple syrup (optional)
Pinch of cayenne or cinnamon (optional)
Ice cubes (optional, for extra chill)
Directions
I start by pouring the almond milk and lemon juice into the blender to create a smooth liquid base.
I add the greens next—baby kale and parsley—for an earthy, detoxifying base.
Then I layer in the rest of the ingredients: chopped cucumber, apple, avocado, fresh ginger, flaxseed, and any sweetener or spice I’m using.
I blend on low for 20 seconds to break it all up, then switch to high speed for 45–60 seconds until the smoothie is silky smooth and creamy.
I taste it and adjust the sweetness, ginger, or lemon if needed.
Finally, I pour it into a chilled glass and enjoy it right away for the freshest flavor and texture.
Servings and timing
This recipe makes 1 smoothie. Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes
Variations
I like to change it up based on what I have:
I use spinach instead of kale for a milder taste.
I freeze the apple chunks beforehand for a colder, frostier smoothie.
I swap parsley with fresh mint or cilantro for a different herbal note.
I skip maple syrup when I want it completely sugar-free, or I add a date for natural sweetness.
Cinnamon gives it warmth, while cayenne adds a gentle detoxifying heat.
Storage/Reheating
This smoothie is best enjoyed fresh, but if I need to store it:
I keep it in an airtight jar or bottle in the fridge for up to 24 hours.
I shake it well before drinking, since natural separation may occur.
I don’t recommend freezing this one because of the avocado—it can affect the texture.
FAQs
Can I make this without avocado?
Yes, I’ve made it without avocado and it still tastes great—just a bit less creamy. A banana or a spoonful of Greek yogurt works as a substitute.
Is this smoothie good for breakfast?
Definitely. It’s filling, thanks to the fiber and healthy fats, and gives me steady energy without feeling heavy.
What apple works best?
I like using Pink Lady or Fuji apples because they’re sweet and crisp. Granny Smith works too if I want a tangier flavor.
Can I use water instead of almond milk?
Yes, I sometimes use water or coconut water for an even lighter texture. Just keep in mind it won’t be quite as creamy.
Does it taste too “green”?
Not at all. The apple and lemon help balance out the flavor of the greens. If I’m new to green smoothies, I start with spinach for a milder taste.
Conclusion
This Winter Green Detox Smoothie is the perfect blend of freshness, flavor, and feel-good ingredients. Whether I’m kickstarting my morning, giving my body a reset, or just craving something clean and cold, this smoothie always leaves me feeling nourished and recharged. It’s simple, satisfying, and the kind of recipe I keep coming back to all season long.
