This creamy smoothie recipe is filled with cucumber, spinach and pineapple for a drink that gives you a boost of vitamin C, plenty of hydration and tropical flavor to delight your taste buds.

Ingredients

3 cup water (or any liquid such as coconut water, plant-based milk or chilled green tea)
3 cup frozen unsweetened pineapple chunks
3 cups chopped English or Persian cucumber (skin on)
9 handfuls fresh baby spinach (or kale with stems)
3 handful fresh parsley (or mint) – I usually do a large handful of each – you can include the stems
optional add-ins: 1 cup celery, 1-inch fresh ginger and 1-2 lemons, juiced (I usually add both and love!)
3 cup ice (add after fully blended to chill it)
Instructions
Blend. Add all ingredients (except the ice) to a high-speed blender. Blend from low to high speed until completely smooth. You may need to use your tamper/plunger to get the puree started. Blend for at least one minute on the highest speed to fully incorporate all ingredients.
Add ice. Add a cup of ice cubes at the end and re-blend briefly to serve it chilled (it will otherwise be warm from blending).

Serve immediately. If it starts to separate as it sits, simply re-blend to reincorporate the ingredients.

Notes

My favorite combination these days is celery, parsley, juice of 2 lemons, kale, Persian cucumbers, frozen unsweetened pineapple, coconut water, water, ice. If you want to make it sweeter add more pineapple.

Nutrition Facts
Serves 3
Amount Per Serving
Calories 247
% Daily Value*
Total Fat 0.7g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 74.9mg 3%
Total Carbohydrate 61.6g 22%
Dietary Fiber 5.2g 19%
Sugars 53.9g
Protein 4g 8%
Vitamin A42%Vitamin C73%Calcium10%Iron23%Magnesium23%Potassium18%Zinc9%Thiamin (B1)28%Riboflavin (B2)19%Niacin (B3)10%Vitamin B621%Folic Acid (B9)45%Vitamin E10%Vitamin K792%

 Yields: 3 servings