Cucumber Pineapple Smoothie
This cucumber pineapple smoothie is tart-sweet, creamy, and refreshing. It's one of my favorite green smoothie combinations - not too sweet, not too thick and super hydrating.
Servings: 1 smoothie
- 1/2 English cucumber , sliced
- 1 cup frozen pineapple cubes
- 1/2 banana , frozen*
- 1 handful spinach
- 1 Tbsp. lemon juice
- 1 cup coconut milk **
Blend. Add the cucumber, pineapple, banana, spinach, lemon juice, and coconut milk into a high-speed blender and blend on high until completely smooth.
Store. Leftover smoothie keeps well in an airtight container in the refrigerator for up to 1 day, though best when fresh. For longer term storage, freeze in an airtight container for up to 1 month.
*Cut the banana into 1-inch/2.5-cm thick slices. Arrange the slices in a single layer onto a parchment paper-lined baking sheet and freeze until firm, 3-4 hours.
**I used carton coconut milk.
***Prep time doesn't include freezing the banana (3-4 hours).
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Serving: 1g | Calories: 208kcal | Carbohydrates: 44g | Protein: 3g | Fat: 5g | Fiber: 5g | Sugar: 26g