Green smoothies are a classic component of a well-being routine, and while we may have perfected our (keto-friendly) favorite recipe, we're always looking for new ways to update it.

This recipe from Frances Largeman-Roth, RDN, adds something we never would have thought to try—but we're so glad she suggested it: "Jalapeño pepper gives this vegan smoothie its zesty kick," she writes, "and may also help combat inflammation."

The other ingredients are the usual green-smoothie suspects: celery, cucumber, avocado, and kale—plus cilantro, which sets off the jalapeño perfectly. According to Largeman-Roth, the pairing of kale and avocado is also a careful balance: "Kale is rich in vitamin K, a fat-soluble vitamin that plays a key role in blood clotting and bone health," she explains. "The heart-healthy fats in avocado help ensure you absorb the vitamin K."

Makes 1 serving

¼ cup water

½ celery stalk, chopped

½ cucumber, sliced

¼ avocado, pitted and peeled

kale leaves, stems and ribs removed and discarded

1 tablespoon chopped fresh cilantro

1 tablespoon fresh lemon juice

¼ jalapeño, with seeds

In a blender, combine water, celery, cucumber, avocado, kale, cilantro, lemon juice, and jalapeño and blend until the mixture is smooth. Serve in a tall glass.