Measure and prep: place 2 cups (about 60 g) fresh spinach in a measuring cup, halve and pit the avocado and scoop out approximately 75 g of flesh, and measure ½ a frozen banana (about 60 g). Doing this first ensures accurate portions and that the frozen banana will be ready to blend without needing to cut ice-cold chunks mid-blend.

Bloom the chia (optional but recommended): stir 1 tablespoon (12 g) chia seeds into the coconut milk and let sit 2–3 minutes. This hydrates the seeds so they swell and thicken the smoothie evenly (preventing tiny dry specks) and creates a creamier mouthfeel.

Add liquids to the blender first: pour 1 cup (240 ml) full-fat coconut milk with the hydrated chia into the blender. Starting with liquid creates a vortex when blending that pulls solid ingredients down into the blades for a smoother result.

Add soft ingredients next: add the avocado flesh and ½ frozen banana. The avocado delivers fat and silkiness while the frozen banana provides natural sweetness and chilling; placing them near the blades helps them break down cleanly and prevents large avocado chunks.

Add the greens and aromatics: add the 2 cups of fresh spinach and 1 tablespoon freshly squeezed lime juice. Spinach blends smoothly and the lime brightens the richness of the avocado and coconut — acidity is essential to balance fat and round out flavors.

Pulse to combine, then blend on high: start with 3–4 short pulses to combine the ingredients (this avoids air pockets and helps large pieces settle), then blend on high for 30–45 seconds until completely smooth. If the mixture stalls, stop and scrape down the sides; high speed creates a velvety texture while pulsing prevents splashing.

Adjust texture and sweetness: if the smoothie is too thick, add up to 2 tablespoons of water or more coconut milk and blend again; if too thin, add 1–2 ice cubes or another ½ frozen banana and re-blend. Taste and add 1 teaspoon maple syrup or honey only if you want more sweetness—lime and banana should provide most of the balance.

Finish and serve: taste for salt and add a small pinch of fine sea salt if desired to amplify flavors, then pour into a chilled glass. Garnish with a tiny lime wedge, a sprinkle of chia seeds, or a thin spinach leaf for a restaurant-style presentation. Serve immediately — the smoothie is best fresh.