About This Cucumber, Spinach & Ginger Smoothie Recipe
We all know how important it is to eat vegetables and fruits. But we also know how difficult it is to actually make them part of our daily meals. How about we make it super easy to get your greens in?
Whether you’re a vegetable lover or not, you’ll adore this green smoothie where veggies marry fruit in a delicious blend.
I’ve used English cucumber and baby spinach sweetened with fresh mangos and apples. There’s a little zing from apple cider vinegar and a flavorful spice from fresh ginger root. To make the drink even more refreshing I’ve also added unsweetened peppermint tea (you’ll want to make a cup of it in advance). All combined in a blender, the ingredients transform into two glasses of joy.
It’s not just the flavor that will wow you, the health benefits will, too. This smoothie is loaded with vitamin C and other plant-based compounds that are great for your heart and cell regeneration while also offering anti-inflammatory properties.
Serve up this cool glass of goodness all year long!
What You Need for This Cucumber, Spinach & Ginger Smoothie Recipe
- English cucumber: An English cucumber works well in this recipe as the skin isn’t tough and the seeds are edible. It’s an excellent source of bone-friendly vitamin K.
- Frozen mango: Packed with vitamin C, mango provides sweetness in this smoothie instead of sugar. Using it frozen is kind of like using ice cubes without watering down your smoothie.
- Baby spinach: Not only will baby spinach provide most of the greenness in this smoothie, it’s also a “superfood” that offers significant antioxidants.
- Peppermint tea: For a thinner consistency, I’ve used chilled unsweetened peppermint tea rather than water to also add some refreshing aroma.
- Apple: I’ve used a red apple in this smoothie but you can use any apple! Apples are an awesome source of fiber that’ll help you feel full and give this smoothie body. Scrub it well before prep.
- Apple cider vinegar: Look for an unfiltered apple cider vinegar that contains the “mother,” which offers good bacteria for a healthy gut! Plus, it can help balance the slight bitterness of green veggies.
- Ginger root: It adds a lot of flavor. Ginger is also helpful for a healthy mouth due it bioactive compounds called gingerols.
- English cucumber: While English cucumber — with its thin skin and tasty seeds — is ideal, you can make this smoothie with any type of cucumber you wish.
- Frozen mango: Mango is chosen here mainly for its sweetness, but other sweet fruits like frozen peaches, pineapple, or cantaloupe will work well, too.
- Baby spinach: Baby kale is a high-flavored swap for spinach if you’re big on greens.
- Peppermint tea: Don’t have peppermint tea bags on hand? Use 3/4 cup (170ml) cold water plus a small handful of fresh mint leaves instead. Jasmine green tea or lemon ginger herbal tea are also great substitutes.
- Apple: You can add other hand-held fruits such as a pear, nectarine, or peach. Pick a fruit that’s in season.
- Apple cider vinegar: Fresh lemon or lime juice is a delightful replacement.
- Ginger root: While it won’t be as distinctively zippy, you can try 1/8 teaspoon ground ginger instead of the 1 1/2 teaspoon fresh ginger root.
Can I make this in advance?
Yes! Blend it, pour it in jars, seal, and keep in your fridge for up to 3 days.
What can I add to make this a protein smoothie?
Ideally, try a whole-food source of protein rather than a protein powder to obtain extra nutritional benefits. Top plant-based picks include no-salt-added chickpeas or white beans, shelled hemp seeds (hemp hearts), or organic silken tofu or edamame.
Super Green Cucumber, Spinach & Ginger Smoothie
Featuring English cucumber, baby spinach, mango, and apple, this super green smoothie is a tasty way to get veggies and fruits all at once. With a lively, refreshing flavor and hydrating ingredients, this tall glass of green is ready in no time!
Yield: 2 smoothies (about 10 ounces/290ml each)
How To Make Cucumber, Spinach & Ginger Smoothie Step By Step
Add all ingredients into a blender.
Cover and puree on high speed until velvety smooth, at least 1 minute.
Pour into two jars, tall glasses, or reusable water bottles and enjoy.
- This smoothie slightly thickens as it stands. But if you prefer extra-thick smoothies, start with 1/2 cup instead of 3/4 cup tea, and add more by the teaspoon as desired.
- By using jars or reusable water bottles, you can easily store this in the fridge and then take one with you when you’re headed out.