Smoothies are my favorite way to utilize all the fruit leftover in the fridge or the handful of greens I’ve got hanging around (from that kale salad I made earlier this week). Most green smoothie recipes call for spinach or kale, but after whipping up this delicious cauliflower pizza with arugula salad on top, I had a good bit of arugula left over. So I thought, hey, why not toss some arugula in my smoothie?
I love dishes that pair sweet with spice, so I had a hunch I’d like it in a smoothie. After scavenging through my fridge, I had the following items to work with: the leftover arugula, a frozen banana, a few pineapple chunks, and some fresh ginger root. The world is your oyster when it comes to smoothies – mix it up! Try using whatever fruit you’ve got in the fridge.
Next I grabbed some almond milk to add a bit of protein to the mix. We all know protein is an important part of balanced meal (or snack for that matter). If you’ve got it on hand, you can add in a pea protein (NorCal Organic is our favorite) or another plant-based protein. Yogurt or kefir are other alternatives for some added protein, and these guys come with the benefit of probiotics, which are great for the gut!
After blending thoroughly, I topped my smoothie with a dash of turmeric. Turmeric is known for its anti-inflammatory properties, and a little goes a long way!
Pro Tip: Make this the night before and store in your freezer overnight. Then just grab and go on the way to work!
If you try Arugula Green Smoothie– we’d LOVE to see your photos! Tag us on Instagram @fridgetofork, and be sure to let us know how it turned out in the comments below!
If you liked this recipe, be sure to try out our Tropical Green Smoothie Bowl!
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