Cucumber Pineapple Smoothie
Make a quick cucumber pineapple smoothie when you want a healthy and hydrating breakfast. It's a great summer snack too!
Servings: 2 servings
Calories: 145kcal
Equipment
Ingredients
- 1 ½ cups unsweetened almond milk
- 2 cups diced pineapple fresh or frozen
- ½ cup sliced cucumber fresh or frozen
- 1 medium orange
- ½ inch ginger (about 1 teaspoon sliced ginger)
Instructions
- Prepare the ingredients by washing the fruits and vegetables well. Cut them into small pieces that can be broken down by your blender.
- Add the pineapple, cucumber, orange, ginger, and almond milk to your blender. Cover and blend on High until smooth and creamy.
- Pour into two glasses and drink right away!
Video
Notes
To Make Ahead: Blend the smoothie up to a day in advance, but keep it covered tightly and refrigerated until you’re ready to drink it. Alternately, you can make a ready-to-blend smoothie pack. Add all the prepared ingredients except milk to a freezer-safe bag, squeeze the air out, seal it, then store in the freezer until you're ready to blend it.
Freezing Leftovers: Pour leftover smoothie into silicone cube trays and set in the freezer. Once frozen, pop out the cubes and store them in an airtight container or bag in the freezer. Add a few to your future smoothies for an instant flavor boost!
Nutrition
Serving: 8ounces | Calories: 145kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 246mg | Potassium: 351mg | Fiber: 5g | Sugar: 23g | Vitamin A: 267IU | Vitamin C: 115mg | Calcium: 278mg | Iron: 1mg
