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Cucumber Spinach Smoothie

Green smoothies that TASTE good using leafy greens, cucumber, and fresh fruit offer health benefits, beauty, and a delicious start to your day!


There’s just a bit of work standing between me and the Florida sunshine! The girls are packed and we have pedicures for three scheduled (thank you, Santa). The grandparents were in town this past weekend and we’ve been eating out more than usual. In other words, vegetable consumption is down. Entering this week we had two goals: clean out the fridge and freezer while increasing our fruit and vegetable consumpion. Fortunately for me, this cucumber smoothie recipe kills two birds with one stone. 

Throwing extra fresh fruit in the freezer is a routine practice in my house. We buy what’s in season and on sale at the peak of ripeness, eat it while fresh, and freeze the leftovers to enjoy later in a delicious smoothie. It’s one of my favorite ways to save money and make a delicious, nutrient-packed smoothie.


  • Green Juice Fans: While green juice includes the liquid of diferent greens, citrus, and fruit, smoothies include the entire fruit and green offering more fiber and staying power.
  • Kid-Friendly: A bit of sweetness to accompany a stunning green color screams ULTIMATE kid-food! It’s the perfect way to increase the nutritional quality of breakfast or snacks.
  • Easily Adapted: Smoothie recipes can be used as a guideline for ratios of liquid to vegetable to fruit, but there are endless ways to make a great smoothie using ingredients you have on hand and enjoy most.


  • Cucumber: I prefer the more tender, thin skin and reduced number of seeds in English cucumber (also called greenhouse cucumbers) versus regular cucumber, however the two are interchangable.
  • Spinach: Baby spinach is a very mild, neutral flavor and fresh is more mild than frozen or canned. However, different greens such as kale, arugular, or swiss chard can be used as substitutes.
  • Kefir: This probiotic-rich yogurt drink is commonly found in the yogurt aisle and comes in various flavors. You can use yogurt or additional milk, if preferred.
  • Almond Milk: I used unsweetened almond milk, however use whatever milk variety you prefer – cow’s milk, cashew milk, oat milk, coconut milk, soy milk, hemp milk, or whatever other non-dairy milk you prefer! Coconut water can also be used as an alternative.
  • Pinepple: Orange or melon can be used in place of frozen pineapple, or use all mango.
  • Mango: Fresh mango is super sweet and creamy, however you can substitute in about 1 1/2 cups of fresh fruit such as honeydew, green grapes, pear, apple, 
  • Ice: You can omit ice cubes, especially if using frozen mango in addition to frozen pineapple (or all frozen fruit if subbing in alternate fruits). 


  • If you prefer a tartness to your green smoothies, consider adding a squeeze of fresh lime juice or lemon juice.
  • Serve this smoothie drinkable or as a smoothie bowl, topped with your favorite things: coconut, sliced banana or strawberry, other fresh fruit, chia seeds, or ground flaxseed. 
  • You can store leftover smoothie in the fridge for up to 1 day
  • Add healthy fats to your smoothies for more staying power: avocado, hemp seeds, chia seeds, flaxseed, etc.
  • If you find the smoothie needs a bit of additional sweetness, start with a teaspoon or two of pure maple syrup or honey


Can this recipe be made dairy-free?

Easily, yes! Swap in a dairy-free yogurt such as coconut or soy yogurt or additional dairy-free milk in place of kefir.

Why do you recommend frozen fruit versus fresh?

I like to use a combination of fresh and frozen fruit in smoothies to create a creamy base without too much ice that can lead to watered down smoothies or difficulty blending.

Can I use a food processor instead of a blender?

​Yes! You may need to pulse and scrape down the sides if not using a high speed blender, but a food processor will work great, too.


  • Kefir contains millions of probiotics which can improve digestive health and improve cholesterol levels
  • Smoothies versus juices offer ample fiber: nearly 4 grams per serving of this smoothie.
  • Gluten-free and easily made dairy-free and vegan

Cucumber Spinach Smoothie

Cucumber Spinach Smoothie

Yield: 3 servings (approx 18 ounces each)
Prep Time: 5 minutes
Total Time: 5 minutes

Green smoothies that TASTE good using leafy greens, cucumber, and fresh fruit offer health benefits, beauty, and a delicious start to your day!


  • 1/2 English cucumber
  • 2 oz fresh spinach (approx. 2 large handfuls)
  • 1 cup fruit-flavored kefir
  • 2 cups unsweetened almond milk
  • 1 cup frozen pineapple
  • 1 mango, diced
  • 1 cup ice


  1. Combine all ingredients in a blender and process until smooth, scraping down the sides of the blender, as needed. Serve immediately.
Nutrition Information:
Yield: 3 Serving Size: 1/3 recipe (about 18 ounces)
Amount Per Serving: Calories: 173Total Fat: 2.7gCholesterol: 3mgSodium: 178mgCarbohydrates: 33.3gFiber: 3.7gSugar: 28.3gProtein: 6.3g

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Love smoothies? Endless options to enjoy!

Be well,

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