Strawberry Spinach Smoothie (Printable)

Strawberries, spinach and frozen banana blended with almond milk into a creamy, nutrient-packed breakfast or snack.

# What You'll Need:

→ Fruit

01 - 1 cup fresh or frozen strawberries, hulled
02 - 1 medium frozen banana, sliced

→ Greens

03 - 1 cup fresh baby spinach, packed

→ Liquids

04 - 1 cup unsweetened almond milk

→ Optional additions

05 - 1 tablespoon chia seeds or ground flaxseed (optional)
06 - 1 tablespoon honey or maple syrup (optional)
07 - 1/2 teaspoon vanilla extract (optional)

# How to Make It:

01 - Hull strawberries if using fresh, slice the frozen banana if needed, pack the baby spinach into the measuring cup and measure the almond milk.
02 - Place strawberries, frozen banana, packed spinach and almond milk into the blender jar, arranging softer ingredients on top of frozen fruit.
03 - Add chia or flaxseed, sweetener and vanilla extract only if using; include ice for extra thickness.
04 - Blend on high until completely smooth and creamy, stopping to scrape down the sides once or twice to ensure even texture.
05 - Taste and adjust sweetness or consistency by adding more almond milk or a touch of sweetener; pour into glasses and serve immediately.

# Expert Advice:

01 -
  • You can pack in greens before breakfast is even over and nobody will guess from the flavor.
  • This smoothie is endlessly flexible, delightfully quick, and always feels like a win when mornings get hectic.
02 -
  • If you add the spinach first, it sometimes refuses to blend and just sits atop the blades—always layer it above the fruit.
  • Once I threw in too much liquid, and my smoothie turned into more of a green juice, so add the milk slowly for perfect thickness.
03 -
  • Cut and freeze ripe bananas ahead for instant creaminess and chill.
  • Always blend a little longer than you think for that ultra-silky finish—smoothies with spinach especially benefit from a thorough blend.
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