With summer right around the corner and temperatures rising, I’m craving lighter, easier meals. This tropical green smoothie definitely fits the bill. This smoothie takes less than 5 minutes to prepare, and only requires a blender.
If you’ve ever been wary of green smoothies, this is a great recipe to try. The spinach is mild enough that the smoothie still tastes fruity and sweet. You can pack in a full serving of vegetables, and it’s so subtle, even your kids won’t notice.
This recipe yields around 36 ounces of smoothie, but I like to make the full batch and store in airtight mason jars in the fridge. That way, when I’m rushing out the door in the morning or wanting a light meal for lunch, I can just grab and go.
I like to use alkaline spring water in my smoothie to provide added electrolytes and alkaline-rich minerals. I’ve opted to include spinach here as my green, but you can substitute for any leafy green you have on hand. Kale, spring mix, arugula, or even swiss chard from the garden will work. Just note that the flavor may change a bit with any substitution.
Pro tip: I like to mix things up by topping my smoothie with chia seeds, unsweetened coconut flakes, or a scoop of nut butter for added protein.
I hope you’ll enjoy this recipe as much as I have. It’s a regular part of my morning rotation! If you make this recipe, be sure to let us know how it turned out in the comments below, and don’t forget to tag us on instagram @fridgetofork. Happy blending!
Prefer a video? You can watch Ellen make this smoothie on Virginia This Morning here.
