By Kristen DeAngelis
This is just the best time of summer here in the United States: all varieties of fresh greens have flooded the market, and locally grown blueberries are less expensive than any other time of the year. We’re always trying recipes that make the most of them.
This smoothie recipe does double duty: You can take the exact same ingredients (minus the coconut water and ice) and make a great summer salad with them (drizzle with a little olive oil). We highlighted another salad/smoothie combo for a Kale Mango Smoothie and Salad, so check it out if you like the concept. You can actually prepare the produce at once, then make the smoothie for breakfast and the salad for lunch. That’s a time-saver!
1. Wash all ingredients well.
2. Add all ingredients and blend on high for 60-90 seconds or until smooth. Add additional coconut water if you prefer a thinner smoothie.
3. Serve with a few berries sprinkled on top.
Serving Size: 16 ounces