Prepare your blender and gather all ingredients. Freeze the banana (peeled and sliced) for at least 2 hours beforehand, or use a pre-frozen banana from your freezer.

Pour 1 cup of plain Greek yogurt into the blender as the base — this creates creaminess and protein, taking 5 seconds.

Add 1 cup of unsweetened almond milk slowly over the yogurt — pour for 10 seconds — this helps blend ingredients smoothly.

Pour 2 cups of fresh mixed berries (blueberries, strawberries, raspberries) into the blender over the milk. Do not rinse them; fresh berries blend better slightly moist.

Add the frozen banana (1 whole, pre-sliced), 2 tablespoons of raw honey, 1 tablespoon of ground flaxseed, 1/2 teaspoon vanilla extract, and a pinch of sea salt into the blender.

Add 1/2 cup of ice cubes on top of all ingredients — ice goes last to help push everything down as it blends.

Secure the blender lid firmly and set to high speed. Blend for 45 to 60 seconds, watching through the blender. Checkpoint: Your smoothie is ready when it appears completely smooth, creamy, and bright purple or pink with no visible berry chunks or ice particles remaining.

Stop the blender and open the lid slowly, allowing steam to escape for 3 seconds.

Pour immediately into two tall glasses (8 to 10 ounces each) using a spatula to help if needed — smoothies separate if left sitting.

Serve right away at room temperature or ice-cold, depending on preference. The smoothie is best consumed within 15 minutes of blending for maximum creaminess and nutrient retention.

Optional: Top with a small handful of fresh berries, a sprinkle of granola, or a drizzle of honey before serving for extra visual appeal and texture.