Go Back
–+ servings
Cucumber Smoothie Recipe

Cucumber Smoothie

Wholesome Cove
This cucumber smoothie recipe blends English cucumber with frozen pineapple and banana until it turns a pale, jade green and thick enough to coat the back of a spoon.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 2 smoothies
Calories 190 kcal

Equipment

  • High-speed blender
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Citrus juicer - optional, but recommended
  • Glass smoothie cups with lids - for serving or on-the-go
  • Reusable stainless steel straws - optional
  • Rubber spatula - for scraping down sides

Ingredients
  

  • 1 medium English cucumber - about 1½ cups or 200g, roughly chopped; no need to peel
  • 1 cup frozen pineapple chunks - 150g
  • 1 medium frozen banana - sliced and frozen at least 2 hours ahead; ripe and spotty is best
  • ½ cup plain Greek yogurt - 120g
  • ¾ cup unsweetened almond milk - 180ml; oat or dairy milk also work
  • 1 tablespoon fresh lime juice - 15ml, about half a lime
  • 1 tablespoon fresh mint leaves - packed
  • 1 tablespoon raw honey - 15ml, optional, for extra sweetness
  • ½ cup ice cubes - optional, about 4-5 cubes, if you'd like it colder or thicker

For Serving

  • fresh mint sprigs - garnish, optional
  • thin cucumber slices - garnish, optional

Instructions
 

  • Rinse the cucumber and chop it into 1-inch pieces. Rinse and pat dry the mint. Juice the lime.
  • Add the almond milk, Greek yogurt, and lime juice to the blender jar.
  • Add the cucumber, frozen pineapple, frozen banana, mint, and honey (if using) to the blender.
  • Blend on low for 10 seconds, then increase to high and blend for 30-45 seconds until completely smooth. Scrape down sides if needed and blend again.
  • Taste and add more honey if desired. For a thinner consistency, add more almond milk. For colder/thicker, add ice cubes and blend again.
  • Pour into glasses immediately and garnish with mint sprigs or cucumber slices if desired.

Notes

  • Freeze the banana: Freeze banana slices at least 2 hours ahead. They add creaminess without watering down the smoothie.
  • Use the right cucumber: English, Persian, or mini cucumbers have thin, edible skin. Regular waxed cucumbers should be peeled to avoid bitterness.
  • Chill the cucumber: Keep the cucumber in the fridge until ready to blend for a colder, thicker smoothie.
  • Don't skip the mint: Fresh mint balances the cucumber's grassy note and adds a refreshing finish.
  • Taste before sweetening: Ripe pineapple and banana are often sweet enough on their own. Add honey only if needed.
  • Storage: Store leftovers in an airtight jar in the fridge for up to 24 hours. Shake or re-blend before drinking as separation is normal.
  • Dairy-free option: Swap Greek yogurt for full-fat coconut milk or a plant-based yogurt alternative.
  • Make it greener: Add a handful of fresh spinach for extra nutrients without changing the flavor significantly.

Nutrition

Serving: 1smoothieCalories: 190kcalCarbohydrates: 34gProtein: 7gFat: 2.5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.9gCholesterol: 3mgSodium: 45mgPotassium: 480mgFiber: 3gSugar: 24gVitamin A: 4IUVitamin C: 25mgCalcium: 10mgIron: 4mg
Keyword cucumber smoothie, green smoothie, healthy smoothie, summer drinks, tropical smoothie
Tried this recipe?Let us know how it was!