If everyone’s plotting their summer vacation except you, fight back with a drink that’s both tropical and unexpected: a “staycation” of a smoothie, if you will. They might have their Tahiti tans and their Bali beach balls, but you’ve got your kale.
This smoothie pairs the summery flavors of mango and coconut with the surprising sweetness of dill, an underrated herb that’s usually relegated to fish and pickles, but that happens to taste great with fruits, too. Dill is not only flavorful, it is anti-bacterial, a good source of calcium, and helps to neutralize against certain carcinogens. Mangoes are not just for frozen cocktails, either–the fruit is extremely rich in minerals, fiber, antioxidant vitamins, and digestive enzymes. And coconut milk is super creamy and full of healthy plant-based fatty acids.
Speaking of health, this smoothie uses a huge amount of kale. Since the other flavors are so distinct, use them as an excuse to mask maximum greens. It’s beach season, after all.
- 3 cups kale, washed
- 1 bunch dill, washed
- 1 cup coconut milk, plus extra as needed
- 2-4 cups frozen mango chunks
Using the highest setting on your blender (I cranked my Vitamix blender up to 10), blend up the kale, dill, and coconut milk until everything is as smooth as possible. Add the mango chunks and continue to blend, drizzling in more coconut milk or water until you reach the right texture.
The amount of fruit you use is really up to you, depending on how sweet or “herb-y” you like your smoothie, so taste as you go! Serving this to one of your over-tanned friends? Garnish with a sprinkle of coconut flakes and a sprig of fresh dill. And take a break from whatever you’re doing while you drink this, consoling yourself with the massive amounts of kale-based vitamins you’re sipping into your system, and the fact that Hawaii will be warm this winter, too.