This green cucumber spinach smoothie is refreshing, hydrating and packed with nutritious ingredients. Done in 5 minutes and makes for a perfect breakfast, snack or post-workout treat in the summer. 100% dairy-free, gluten-free and vegan.
Pour the milk into your blender, then add the cucumber, frozen pineapple, frozen banana, almond butter and mint, if using.
Blend on high until smooth and creamy. Taste and add a sweetener if necessary. Pour in a serving glass and enjoy right away!
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Notes
Frosty result: Again, frozen fruits work better than fresh in this recipe to give a thicker texture and a frosty consistency. If you only have fresh fruit, then try to plan ahead and chop/freeze them the night before. If you must use fresh fruit, then you might want to add a few ice cubes to the blender to make the smoothie colder.
Blending steps: When making smoothies with frozen fruits, I recommend first adding the liquids to your blender and then the fruits. This will help the blending process.
Blender: If you do not have a high-speed blender, then you might need to blend for a little longer to crush the frozen fruit and mint completely. Take a break or two to scrape the sides and bottom to ensure that all the ingredients are blended.
Cucumber types:Large garden cucumbers can be filled with seeds and even have a mild sour flavor. If using them, then you might want to remove the inside part that contains the large seeds and feel free to peel them if the peel tastes bitter. English cucumbers are much smoother in flavor and usually seed-free.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.