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apple cucumber smoothie

Apple Cucumber Spinach Smoothie with Banana & Mint

Mallory
This Apple Cucumber Spinach Smoothie is refreshing, loaded with nutrition, and ready in 5 minutes! Unlike a lot of green smootheis that can be bitter, the fruit and mint in this recipe add sweetness while the lemon and ginger are anti-inflammatory and add tons of flavor!
5 from 2 votes
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Prep Time 5 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 170 kcal

Equipment

Ingredients
  

  • 1 cup almond milk (or milk of choice)
  • 2 cups spinach
  • ½ an English cucumber
  • ½ an apple, cored and roughly chopped (I use Granny Smith, but any variety works)
  • 2 stalks celery, roughly chopped
  • 1 banana (I suggest using a frozen banana)
  • ½ cup mango (I suggest using frozen)
  • 1 inch fresh ginger root, peeled (or ⅓ teaspoon ground ginger)
  • 5 fresh mint leaves
  • 1 lemon, juiced (2-3 tablespoon of lemon juice)
  • 1 tablespoon chia seeds (optional)
  • ice cubes (optional)

Instructions
 

  • Add milk and spinach to a high-speed blender. Blend until smooth.
  • Add your remaining ingredients including cucumber, green apple, celery, banana, mango, fresh ginger root, mint leaves, lemon juice, chia seeds and ice cubes (if using). Blend for 40-60 seconds or until smooth.
  • Hint: purchase your fruits and vegetables when they are in season and dice and freeze them so they are ready to toss in the blender when you're ready to make your smoothie.

Video

Notes

Expert Tips
  • Freeze your fruits and vegetables when they're ripe. Buy frozen fruit and vegetables or get fresh ones from a local farmers' market or grocery store when they are in season and freeze them! All you have to do when you get home is wash them, cut them into blender-friendly pieces, and store them in your freezer in an airtight container. Be sure to peel bananas before freezing.
  • Use less ice. Using frozen fruits gives you the option to use less ice so your smoothie will have all the flavors of the fruits and vegetables without being watered down. 
  • Put your liquid and greens in the blender first. Blend liquid + greens (spinach or kale) until smooth. THEN after blending the leafy greens, add the other ingredients. This helps to get rid of any chunky pieces of kale or spinach that you end up having to chew. Instead, everything will be smooth and creamy.
  • Use plant-based milk as a base - I love using creamy plant milk in green smoothies. I know a lot of recipes call for coconut water or plain water, but I find that the extra creaminess from milk gives green smoothies a better consistency. 
Storage
  • Refrigerator - if you want to make this green smoothie in advance, store it in an airtight container like a mason jar for up to 1-2 days.
Dietitian Tip
Although many people think cucumbers are vegetables, they are a fruit and most of the flavor comes from the seed. English cucumbers are the longer skinny ones and have a sweeter taste with smaller seeds and Persian cucumbers are smaller in size and also have a sweet taste with fewer seeds. Both English cucumbers and Persian have thinner skin so there is no need to peel them before adding them to cucumber smoothies like this recipe. 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 1 servingCalories: 170kcalCarbohydrates: 30gProtein: 4gFat: 4gPolyunsaturated Fat: 2gSodium: 130mgPotassium: 700mgFiber: 7gSugar: 16g
Keyword 10 minutes or less, dairy free, gluten free, no added sugars, smoothie, vegan
Tried this recipe?Let us know how it was!