Spinach Banana Smoothie

Green smoothies caught on as a simple way to tuck fresh greens into a morning glass. Frozen banana and baby spinach whirl together with mint and avocado for a creamy, no-cook breakfast that stays bright and refreshing.

Serves 2 · 8 min prep

Estimate for one serving

• 245 cal
• 11g protein
• 38g carbs
• 8g fat
• 7g fiber

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Ingredients

• 3 cups packed fresh baby spinach
• 2 medium ripe bananas, sliced and frozen
• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt
• 1/4 cup loosely packed fresh parsley leaves
• 10 leaves fresh mint leaves
• 1/4 medium ripe avocado
• 1 tablespoon fresh lemon juice
• 1 tablespoon chia seeds
• 1 teaspoon honey or maple syrup (optional)
• 1/2 cup ice cubes
• 1/8 teaspoon pinch of kosher salt

Instructions

1. 1Add the almond milk to the blender first so the blades can move freely, followed by the Greek yogurt, lemon juice, and optional honey.
2. 2Pack in the baby spinach, parsley, and mint leaves, pressing them down lightly so they sit below the liquid line as much as possible.
3. 3Add the frozen banana slices, avocado piece, chia seeds, pinch of salt, and ice cubes on top of the greens.
4. 4Secure the lid and blend on low for 15 to 20 seconds to break up the spinach, then ramp to high speed and blend for 45 to 60 seconds until completely smooth, vivid green, and frothy with no leafy flecks remaining.
5. 5Stop and scrape down the sides with a spatula if any spinach clings above the liquid. Blend another 10 to 15 seconds if needed for a silky texture.
6. 6Taste the smoothie; it should be lightly sweet from the banana with a bright herbal finish. Adjust with a few more drops of lemon or a touch more sweetener if desired, then pulse once more.
7. 7Pour immediately into two chilled glasses. The mixture will be thick enough to hold a straw upright but still pourable.
8. 8Optional: garnish each glass with a tiny mint sprig or a light dusting of chia seeds. Serve right away while cold and vibrant green for best flavor and color.