Creamy Pineapple Cucumber Smoothie


1/2 cup sliced cucumber (skin on)

1 heaping cup cubed pineapple (if frozen, omit ice)

1/2 large ripe, peeled, frozen banana

1/4 cup coconut milk*

1/2 cup  filtered water

1 lime, zested + juiced (1 tsp zest & 2 Tbsp juice)

1 large handful (70 g) greens (spinach or kale)

2-4 ice cubes


Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.

For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavor as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.

Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.

Recipe via Minimalist Baker.