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Green Spinach and Fruit Smoothie Recipe

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3.9 from 3 reviews

A refreshing and nutritious green smoothie made with frozen spinach or kale, banana, almond butter, and frozen fruit, blended with almond milk for a smooth and creamy texture. Perfect as a quick breakfast or healthy snack packed with vitamins and fiber.

Ingredients

Produce

  • 1 cup frozen spinach or kale
  • ½ frozen banana
  • 1 to 2 cups peeled and frozen orange segments, or frozen pineapple or mango chunks

Pantry

  • ½ tablespoon almond butter
  • ½ teaspoon chia seeds (optional)

Dairy Alternatives

  • 1 cup almond milk, plus more as needed to blend

Other

  • Handful of ice

Instructions

  1. Prepare Ingredients: Gather all your ingredients including frozen spinach or kale, frozen banana, almond butter, your choice of frozen fruit (orange segments, pineapple, or mango), chia seeds if using, almond milk, and ice.
  2. Blend Base Ingredients: In a blender, add the spinach or kale, frozen banana, almond butter, 1 cup of the frozen fruit, and chia seeds if desired. Pour in 1 cup of almond milk. Blend until the mixture is smooth and creamy.
  3. Adjust Consistency: If the smoothie is too thick, add more almond milk gradually and blend again until you reach your preferred consistency.
  4. Add Ice and Blend Again: Add a handful of ice to the blender and pulse until the ice is fully blended and the smoothie is chilled and smooth.
  5. Taste and Sweeten: Taste your smoothie. If you prefer it sweeter, add more frozen fruit and blend again until smooth.

Notes

  • You can substitute spinach with kale or any other leafy greens you prefer.
  • Frozen banana helps to add creaminess and natural sweetness without added sugar.
  • Almond butter adds healthy fats and protein, but you can omit or substitute with another nut butter if preferred.
  • Chia seeds are optional but add fiber, omega-3 fatty acids, and texture.
  • Adjust the amount of almond milk to control smoothie thickness.
  • This smoothie is best consumed immediately for the freshest flavor and nutritional value.