Ingredients for one large glass
- ¾ cup cold water or unsweetened coconut water
- 1 packed cup baby spinach
- ½ small cucumber, roughly chopped
- 1 small frozen banana, sliced
1 tablespoon lemon juice, plus more to taste
¼ teaspoon grated fresh ginger (optional)
How to blend it
Wash the cucumber and spinach unless the spinach is labeled ready-to-eat. Slice the cucumber and frozen banana into pieces your blender can handle.
Add water and spinach to the blender. Blend until the greens are finely broken down.
Add cucumber, banana, lemon juice, and optional ginger. Blend until smooth.
If it is too thick, add water a tablespoon at a time. Taste before adding more lemon or ginger. Pour into a glass and serve.
What's in this drink
- Spinach: The database lists 483 mcg vitamin K and 469 mcg vitamin A (RAE) in each 100 g of reference spinach. USDA: Spinach, raw.
- Banana: The database lists 0.367 mg vitamin B6 and 0.27 mg manganese in each 100 g of reference banana. USDA: Bananas, raw.
- Cucumber: The database lists 16.4 mcg vitamin K and 0.259 mg pantothenic acid (B5) in each 100 g of reference cucumber. USDA: Cucumber, with peel, raw.
Nutrient figures are per 100 g of the USDA reference ingredient, not per serving.
Storage
Cover and refrigerate leftovers promptly. Follow the storage directions on opened packaged ingredients. FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Short FAQ
How do I adjust the thickness?
Add liquid a little at a time, then blend again.
