Remove the tough stems from the kale by running your knife along the center of each leaf, then discard the stems. Roughly tear the leaves into smaller pieces so they blend more smoothly.

Cut the Granny Smith apples in half, remove the cores, and grate them on a box grater or slice them paper-thin. Place in a bowl and toss immediately with lemon juice and a pinch of salt to prevent browning.

Drizzle the grated or sliced apple with honey and toss gently to coat. Set aside in a small bowl to layer on top of the finished smoothie.

Pour the coconut milk into the blender first, followed by the Greek yogurt to create a smooth blending base.

Add the torn kale pieces on top of the liquid to help them break down faster and prevent clumping.

Layer in the frozen mango chunks, fresh pineapple pieces, and banana slices on top of the kale.

Add the ice cubes, raw honey, and vanilla extract to the blender to thicken and sweeten the smoothie.

Blend on high speed for 45 to 60 seconds, pausing halfway to use a tamper or spoon to push down any unmixed ingredients, until completely smooth with no visible kale specks.

Divide the smoothie between two tall glasses, filling each about three-quarters full. Spoon the apple slaw on top of each smoothie to maintain crunch in every sip.