Save I was running late one morning, no time for breakfast, and all I had were a few handfuls of spinach wilting in the crisper and a soft avocado on the counter. I tossed them in the blender with whatever fruit I could grab, and what came out was this shockingly green, ridiculously creamy smoothie that tasted like sunshine instead of salad. I drank it in the car and felt like I'd discovered a cheat code for mornings. Now it's the drink I make when I need to feel like I'm doing something right, even if everything else is chaos.
I made this for my sister once after she insisted she hated green smoothies, and she drained the whole glass before realizing what was in it. She just stared at me and said, wait, that was spinach? Now she texts me every few weeks asking if I remember the proportions. I never do, but it always turns out fine because this recipe is forgiving like that.
Ingredients
- Fresh baby spinach: Use the tender leaves, they blend invisibly and add iron without any grassy taste, especially when balanced with sweet fruit.
- Ripe avocado: This is what makes the texture luxurious and thick, choose one that yields slightly to pressure but isn't brown inside.
- Ripe banana: The riper the better, those brown spots mean natural sweetness and a smoother blend.
- Frozen mango chunks: They add tropical flavor and chill the smoothie without watering it down like ice does.
- Unsweetened almond milk: Keeps it light and dairy free, but any plant milk works, even oat or coconut if that's what you have.
- Fresh lemon juice: Just a tablespoon brightens everything and keeps the color vibrant instead of dull.
- Chia seeds: Optional but they add a little texture and omega-3s, plus they make you feel like you're being extra healthy.
- Honey or maple syrup: Only if your fruit isn't sweet enough, taste first before adding.
- Ice cubes: Use them if you want it thicker or colder, but the frozen mango usually does the job.
Instructions
- Load the blender:
- Toss in the spinach, avocado, banana, mango, and almond milk. The order doesn't really matter, but I like putting the greens in first so they get pulverized at the bottom.
- Add the extras:
- Squeeze in the lemon juice and sprinkle in the chia seeds if you're using them. These little additions make a bigger difference than you'd think.
- Blend until smooth:
- Start on low and ramp up to high, blending for about 30 seconds until everything is creamy and there are no leafy bits left. The sound will change when it's ready, it gets quieter and smoother.
- Taste and adjust:
- Give it a quick taste and add honey or maple syrup if it needs more sweetness. Some bananas are sweeter than others, so trust your tongue.
- Chill it down:
- If you want it colder or thicker, drop in a few ice cubes and blend again for another 10 seconds.
- Serve immediately:
- Pour it into two glasses and drink it right away while it's cold and fresh. It separates if it sits too long, but a quick stir fixes that.
Save I brought a batch of this to a picnic once, poured into a big mason jar, and everyone assumed it was some fancy juice bar creation. One friend asked if I'd added spirulina or wheatgrass, and I just smiled and said nope, just spinach and avocado. Sometimes the simplest things look the most impressive, and this smoothie proves it every time.
How to Make It Even Better
If you want to turn this into a full meal, throw in a scoop of plant-based protein powder or a spoonful of almond butter. I've also added a handful of fresh mint leaves when I'm feeling fancy, and it turns into this refreshing, almost mojito-like situation. Frozen pineapple works just as well as mango, and sometimes I use half of each if I'm feeling indecisive. The beauty of this recipe is that it adapts to whatever you have on hand, and it still tastes like you planned it all along.
Storing and Serving Tips
This smoothie is best fresh, but if you need to make it ahead, store it in an airtight jar in the fridge for up to 24 hours. It will separate, so just shake it hard or give it a quick re-blend before drinking. I've also frozen it in ice cube trays and blended the cubes later with a splash of almond milk for an instant smoothie bowl. If you're serving it to kids or skeptical adults, pour it into a fun glass with a colorful straw and they won't even question the green color.
Common Mistakes to Avoid
The biggest mistake is using too much liquid at the start, which makes it thin and sad instead of thick and creamy. Start with less almond milk and add more only if you need to. Another error is not blending long enough, nobody wants to chew their smoothie because there are spinach chunks floating around. Finally, don't use a rock-hard avocado or an underripe banana, they won't blend well and the flavor will be off.
- Always taste before adding sweetener, the fruit might already be sweet enough.
- Use frozen fruit instead of fresh plus ice for better texture and flavor.
- Blend on high for at least 30 seconds to get that silky smooth consistency.
Save This smoothie has saved me on more mornings than I can count, and it never gets old. I hope it becomes your go-to green drink too, the one you make without thinking, the one that makes you feel like you've got it together even when you don't.
Recipe FAQ
- → Can I use other greens besides spinach?
Yes, kale or Swiss chard can be used to vary the flavor and nutrients while maintaining the green power.
- → What’s the best way to make it sweeter naturally?
Adding ripe banana, honey, or maple syrup can naturally enhance sweetness without overpowering the flavors.
- → Can I replace frozen mango with other fruits?
Frozen pineapple or peaches work well as alternatives, adding different fruity notes while keeping it creamy.
- → How can I make the texture thinner or thicker?
Adjust almond milk quantity to thin the blend, or add ice cubes and less liquid for a thicker texture.
- → Are chia seeds necessary?
Chia seeds are optional; they add a mild texture and extra nutrients but can be omitted without affecting flavor much.