Spinach Smoothie
This spinach smoothie blends fresh baby spinach with frozen mango, pineapple, and ripe banana into a creamy, vibrant green drink that tastes tropical and sweet, not green, while delivering an impressive dose of iron, vitamin K, and natural energy in just five minutes.
Equipment
- High-powered blender - A Vitamix or similar high-speed blender is recommended for silky smooth results without spinach flecks
- Measuring cups and spoons
- Cutting board and knife - For any prep work needed
- Spatula or blender tamper - To push ingredients toward the blades if needed
- Two tall glasses - For serving
- Reusable straws - (optional) Recommended for thick smoothies
Ingredients
- 2 cups fresh baby spinach - 60g, loosely packed; regular spinach works too, remove large stems
- 1 ripe banana - medium-sized, fresh or frozen, broken into chunks; the riper the sweeter
- 1 cup frozen mango chunks - 165g; do not thaw before blending
- 1/2 cup frozen pineapple chunks - 75g; do not thaw before blending
- 1 cup unsweetened almond milk - 240ml; oat milk, coconut milk beverage, or regular milk all work
Optional Add-Ins
- 1 tablespoon chia seeds - for extra fiber and omega-3s
- 1 tablespoon natural almond butter - or peanut butter; adds creaminess and protein
- 1 teaspoon raw honey - or maple syrup; add only if fruit is underripe or you prefer a sweeter result
- 1/2 teaspoon vanilla extract - pure; rounds out the overall flavor
- 1 scoop vanilla protein powder - adds 20-25g protein per serving; use your preferred brand
Instructions
- Measure 2 cups (60g) of fresh baby spinach, rinse if needed, and remove any large stems. Add the spinach directly to the blender first so it sits closest to the blades.
- Pour 1 cup (240ml) of unsweetened almond milk over the spinach. Adding the liquid before the frozen fruit protects the blender motor and helps the greens blend more smoothly.
- Break one medium ripe banana into 3-4 chunks and add it to the blender. A ripe, spotty banana gives the smoothie the most sweetness and creaminess.
- Add 1 cup (165g) frozen mango chunks and 1/2 cup (75g) frozen pineapple chunks on top of the banana. Keep the fruit frozen — do not thaw — for the best thick, cold texture.
- If using any optional add-ins such as chia seeds, almond butter, honey, vanilla extract, or protein powder, add them now on top of the frozen fruit.
- Blend on high for 45-60 seconds, stopping to scrape down the sides if needed, then blend another 15-20 seconds until completely smooth with no visible spinach flecks. Add a splash more almond milk if the smoothie is too thick to blend.
- Pour evenly into two tall glasses and serve right away for the best color, texture, and flavor. Garnish with a sprinkle of chia seeds or a slice of banana if desired.
Notes
- Use frozen fruit, not ice. Frozen mango and pineapple create a thick, creamy texture without diluting the flavor the way ice cubes do.
- Blend spinach and liquid first. Running the blender for 10-15 seconds on just the spinach and almond milk before adding the rest fully breaks down the greens and prevents any stringy bits.
- Ripe bananas matter. The more spotted and brown the banana, the sweeter and creamier the smoothie. A green banana will taste starchy.
- Don't skip the fat. A spoonful of almond butter or a drizzle of coconut oil helps your body absorb the fat-soluble vitamins A, K, and E present in the spinach.
- Make smoothie packs ahead. Portion the spinach, frozen fruit, and banana chunks into individual zip-lock bags and freeze. Dump one bag into the blender each morning, add liquid, and blend — ideal for busy weekdays.
- Storage tip. Pour leftover smoothie into an airtight glass jar filled to the very top to minimize air contact and refrigerate for up to 24 hours. Shake well before drinking as separation is normal.
- Milk substitutions. Any non-dairy milk works — oat milk adds creaminess, coconut milk beverage adds tropical richness, and soy milk boosts protein. Regular cow's milk is also fine.
- To boost protein. Add one scoop of vanilla protein powder, a tablespoon of Greek yogurt, or two tablespoons of hemp seeds to increase protein to 25g or more per serving.
- Why is my smoothie not bright green? Adding dark-colored berries like blueberries or raspberries will turn the smoothie gray or purple. For a vibrant green, stick to yellow and orange fruits as listed.
- Baby spinach vs. mature spinach. Baby spinach has a milder flavor and blends more smoothly. If using mature spinach, remove all large stems and expect a slightly more earthy flavor.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 44gProtein: 4gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.1gSodium: 120mgPotassium: 620mgFiber: 6gSugar: 28gVitamin A: 112IUVitamin C: 64mgCalcium: 20mgIron: 16mg
Tried this recipe?Let us know how it was!