Cucumber Smoothie With Spinach
Servings:1 serving
Cucumber in a smoothie? You bet! This cucumber smoothie is creamy, light, and a refreshing way to start the day. It blends up in minutes and also packs well for work or school!
Ingredients
- 1 ¼ cups unsweetened non-dairy milk
- ½ cup silken tofu or plain non-dairy yogurt
- half of a large English cucumber - or regular cucumber, peeled, seeds removed
- 1 large handful baby spinach or mixed super greens
- 1 serving vanilla plant-based protein powder
- ½ cup frozen pineapple tidbits or half of a frozen banana
- 2 tablespoons lemon or lime juice
- palmful of your favorite nut or seed - we like walnuts and hemp seeds
- ice cubes
Instructions
- Combine all ingredients except ice in a high-speed blender.
- Start on low and gradually increase to high speed. Blend until completely smooth. Add as much ice as you like, and blend again.
- Enjoy now or store the cucumber smoothie in an airtight jar to enjoy later the same day. Keep refrigerated.
Notes
Storage: For the best flavor and nutrition, smoothies are best enjoyed immediately after blending. If you're taking it to-go or have leftovers, store in the refrigerator in an airtight container for up to 24 hours.
Water from the cucumber may separate during storage; just give the jar a good shake!
To freeze this smoothie, pour into a freezer-safe, airtight container and freeze for up to 1 month. To thaw, place in the refrigerator for several hours or overnight. Shake it up or blend briefly to make it creamy again.
Nutrition
Calories: 382kcal | Carbohydrates: 39g | Protein: 33g | Fat: 12g | Cholesterol: 0mg | Fiber: 8g | Sugar: 11g
