This Spinach Cucumber Smoothie is packed with greens, cucumber, hydrating coconut water and other simple ingredients. Blend everything together for a delicious bright green smoothie that your kids will love. It makes the perfect healthy breakfast or snack.
I’m very partial to drinks made with cucumber. There is just something supremely fresh and hydrating about them. This smoothie makes me think of refreshing cucumber infused water they have at the spa.
While creating this recipe, I didn’t want it to be too fruity because I really wanted the cucumber to shine and the color to stay green. The only fruit I added is frozen banana which also acts as natural thickener and sweetener.
If you like smoothies, make sure to also try my Boba Smoothie in 3 flavors, Blue Spirulina Smoothie Bowl and this ice-cream like healthy Snickers Smoothie Bowl.
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Why this recipe works
- This green smoothie is healthy, nutritious and hydrating
- It is filled with nutrients, such as vitamins, antioxidants and fiber
- It takes seconds to make – great as a quick breakfast or snack on the go
- A great way to get a full serving veggies in! This is especially awesome if your kids don’t normally like vegetables – blend them in, sweeten it with banana and maple syrup and see them slurp it up within seconds.
Ingredient notes
- Baby Spinach: baby spinach works best in smoothies because it’s tender, doesn’t have any bitterness that regular spinach comes with AND it usually comes prewashed which makes the smoothie prep a breeze.
- Cucumber: I like to use European cucumber or mini (Persian) cucumber in smoothies because it has less water and more flavor than regular cucumber.
- Frozen Banana: I freeze my bananas in chunks or slices which makes blending easier. If all you have is a whole frozen banana, it’s pretty easy to slice with a sharp knife!
- Lemon or Lime Juice: to add acidity and balance out the flavors. Use freshly squeezed juice and make sure to discard any seeds (they would make your smoothie bitter!).
- Coconut Water or Plant Milk: whatever liquid you want to use in this smoothie is entirely up to you. Because spinach and cucumber are vegetables, I really like using coconut water because it’s naturally sweet and it provides a great boost of electrolytes making this smoothie even more hydrating. If you prefer creamier smoothies though, use plant milk instead, such as almond, coconut, cashew, soy or oat milk. Canned coconut milk will also work and it will make the smoothie especially creamy!
- Hemp Seeds: to add some healthy omega-3s, fiber and protein to the smoothie. Swap for chia seeds or ground flaxseed, if you prefer.
- Maple Syrup (optional): if you prefer sweeter smoothies, add some pure maple syrup, agave or honey. If you use frozen banana and coconut water, the smoothie may be sweet enough already (it is for me!) so give it a taste, and add sweetener, if you want.
How to make spinach cucumber smoothie
STEP 1: Prep your ingredients. Cut the cucumber into chunks or slices, take out frozen banana (cut into pieces if it’s whole) and make sure your liquid (coconut water or plant milk) is cold.
STEP 2: Fill your blender with spinach, cucumber, banana and hemp seeds. Pour in the liquid and add lemon or lime juice.
STEP 3: Blend until completely smooth. I usually start with a lower setting and when everything looks more or less blended, I increase the speed to make it extra smooth and creamy.
STEP 4: Taste and adjust. This is important – taste the smoothie before you pour it into the glass. If it’s not sweet enough for you, add some sweetener. Not thick enough? Add some yogurt, ice cubes or frozen fruit. Want it more sour? Squeeze in some more lemon juice. Since you’re making the smoothie at home, make it perfect for you!
STEP 5: Pour the smoothie into a tall glass and serve sprinkled with hemp hearts, chia seeds or on its own.
Smoothie equipment recommendations
Any high speed blender will work to make this smoothie. For years I used my bullet-style Ninja Nutri Pro which is a great economical choice and it makes clean up easy if you don’t like washing dishes. When it was time to upgrade, I decided to bite the bullet (quite literally) and invest in a Vitamix blender. It is expensive for sure but boy, does it work well! If you use a blender often, like me, it’s definitely worth getting one because it will serve you for many years and it turns everything into smooth and creamy goodness!
If you’re wondering where to get the cute can shaped glasses I used in my photos, you can buy them on Amazon. Mine are 20 oz which is a perfect size for smoothies and iced coffees.
Finally, smoothies taste better through wide smoothie straws. My golden one is part of a boba drinking straws set I also purchased on Amazon. I use these straws all the time!
Storage suggestions
Store leftovers in the fridge in a jar with a lid or an airtight container for 1-2 days. Shake well before enjoying. You can also freeze the smoothie in an airtight container for up to 3 months.
Variations and substitutions
- Add some frozen or fresh avocado for extra creaminess and a boost of healthy fats and fiber.
- If you like thick and creamy smoothies, add more frozen banana (it will make it sweeter, too), other frozen fruit such as apples or mango, or some Greek yogurt.
- For more fruit flavor, substitute coconut water or plant milk with fruit juice, such as apple or pineapple juice.
- If you don’t have hemp hearts, swap them for chia seeds or ground flaxseed.
- For more protein, add your favorite neutral tasting protein powder or collagen peptide powder.
- If you like the taste of ginger, try grating some fresh or frozen ginger root into your smoothie (before blending). It goes exceptionally well with cucumber, spinach and lemon.
Recipe FAQs
Not at all! Spinach gives it a nice bright green color but you absolutely can’t taste it in the smoothie.
If you don’t have frozen banana, swap it for frozen pineapple, apple, mango, kiwi or strawberries.
Because cucumber is high in water, this smoothie is not particularly thick. If you want it thicker, add more frozen fruit (banana, mango, apple, pineapple) or some Greek yogurt.
My golden rule for smoothies is that at least one ingredient needs to be frozen so the smoothie turns out cold and thickened. If you don’t have frozen banana, you can always stick banana slices in the freezer on a cookie sheet for 45 minutes. If that’s not an option, use fresh banana but add a couple ice cubes to the blender.
Yes you can. If the smoothie tastes a little bland, sweeten it with some maple syrup. For extra creaminess, add 2-3 tablespoons of yogurt or canned coconut milk.
Yes! Regular (not baby) frozen spinach will work with some adjustments. Because frozen spinach is blanched before freezing, its flavor is a bit “cooked”. It is also more packed than fresh spinach, for the same reason (blanching makes it wilt). If you’re using frozen spinach, use less than you would fresh – cut it down to ¼ or ⅓ cup.
More healthy breakfast ideas
If you try this Spinach Cucumber Smoothie be sure to leave me a comment and give this recipe a rating. I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!
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Recipe
Spinach Cucumber Smoothie
Ingredients
- 1 cup baby spinach packed
- ½ cup frozen banana slices or chunks
- ⅓ cup cucumber chopped or sliced
- ¾ cup coconut water or unsweetened plant milk
- ½ lemon or lime juiced
- 1 tablespoon hemp hearts
- 1-2 tablespoon maple syrup or agave (as optional sweetener)
Instructions
- Pour coconut water or plant milk in the jug of a high speed blender.
- Add spinach, cucumber, frozen banana, hemp hearts and lemon or lime juice.
- Blend everything until smooth.
- Taste and add maple syrup and/or more lemon juice if needed.
- Pour in a tall glass and serve.
Notes
- If you like thicker smoothies, add a couple ice cubes or more frozen fruit.
- Hemp hearts can be replaced with chia seeds or ground flaxseed.
- For a creamier smoothie, add a couple tablespoons of Greek yogurt (dairy or non-dairy), skyr or silken tofu.
- You can add a scoop or two of neutral tasting protein powder for extra protein.
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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