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spinach smoothie Recipe

Spinach Smoothie

This refreshing spinach smoothie is packed with vitamins, minerals, and a boost of fiber. It’s perfect for a quick breakfast or a post-workout energizer. Creamy banana, juicy pineapple, and smooth yogurt blend beautifully with spinach for a deliciously green drink that’s as nutritious as it is tasty.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 persons
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh spinach
  • 1 medium ripe banana peeled
  • 1 cup pineapple chunks fresh or frozen
  • 1/2 cup Greek yogurt plain or vanilla
  • 1 cup unsweetened almond milk
  • 1 tablespoon honey or maple syrup optional
  • 1 cup ice cubes about 8 cubes

Equipment

  • 1 Blender
  • 1 Measuring cup
  • 1 Glasses for serving

Method
 

  1. Wash the spinach leaves thoroughly and drain well.
  2. In a blender, add the spinach, banana, pineapple chunks, Greek yogurt, almond milk, and honey or maple syrup (if using).
  3. Add ice cubes to the blender.
  4. Blend on high speed for about 45 seconds or until the smoothie is completely smooth and creamy. If needed, stop and scrape down the sides to ensure all ingredients are incorporated.
  5. Taste and adjust sweetness if desired by adding a little more honey or maple syrup.
  6. Pour the smoothie into glasses and serve immediately.
  7. For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt.
  8. You can customize the smoothie by adding a tablespoon of flaxseeds or chia seeds for extra fiber.
  9. Frozen spinach can be used if fresh is unavailable; reduce the amount to 1 cup and add a splash more almond milk.
  10. For a thicker consistency, use more frozen fruit or reduce the almond milk by a quarter cup.

Notes

For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt.
You can customize the smoothie by adding a tablespoon of flaxseeds or chia seeds for extra fiber.
Frozen spinach can be used if fresh is unavailable; reduce the amount to 1 cup and add a splash more almond milk.
For a thicker consistency, use more frozen fruit or reduce the almond milk by a quarter cup.