This fresh, minty smoothie uses ingredients that are in season for springtime including spinach, mint, avocado and pineapple. The sweetness of the pineapple pairs beautifully with the freshness of the mint and cucumber, the creaminess of the avocado adds smoothness to the texture, and the buttery creamy flavor of the Cashew Milk brings all the flavors together in a rich, refreshing smoothie.

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I have been making green smoothies for breakfast since about 2012. I choose spinach, nut milks, and fruits low in glycemic index (berries, oranges, apples, pears) to try reduce inflammation, and while it is not a quick fix, it has proven very beneficial. Fresh, good quality ingredients are crucial when it comes to creating meals, drinks and snacks to eat. So if an avocado doesn’t taste good by itself, it won’t taste good in a smoothie either!

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What also makes this smoothie delicious is freezing some of the ingredients. I like to have a 16 oz box of organic baby spinach in the freezer that I pull out for green smoothies. I also freeze some fruit like bananas, and pineapples, and I buy big bags of frozen berries and mango to have on hand for green smoothies. The frozen fruit makes the smoothies really cold and creamy, especially bananas and mangoes.

Ingredients for Creamy Pineapple Mint Smoothie: 

• Fresh Baby Spinach: I like to buy a 16 oz container of fresh organic baby spinach and store it in the freezer to have on hand for smoothies. When measuring spinach, press it down into the cup to get two cups if it is fresh, or loosely fill the blender until the leaves measure 24 oz if you’re using fresh baby spinach that has been frozen.
• Fresh Mint: The leaves of about 3 or 4 sprigs of mint provide a subtly sweet, cool taste to the smoothie.
• Persian Cucumbers: I love the nearly seedless texture of crisp Persian cucumbers, which are also known as mini cucumbers. English cucumber can also be substituted for this ingredient.
• Avocado: Half an avocado gives a creamy, smooth texture to this smoothie.
• Cashew Milk: I have a delicious cashew milk recipe, so when you’d like to make this smoothie, prepare the cashew milk too.
• Frozen Pineapple Chunks: I buy a whole pineapple, peel it, and dice it into small chunks. Then I lay the pineapple chunks flat in a gallon size zip lock bag, squeeze as much air out of the bag as I can, seal it and place it in the freezer. Once it is frozen, it is perfect for smoothies. You can also buy frozen pineapple chunks if you prefer.

How to Make Creamy Pineapple Mint Smoothie:

STEP 1:

Blend Greens and Liquid:  Add the frozen spinach, fresh mint, and cashew milk to the blender and blend until smooth. It should look like green juice at this point..

STEP 2:

Add Frozen Fruit and Blend:  Next add chopped cucumbers, avocado, and two cups of pineapple chunks and blend till smooth. Serve immediately.

What You Need to Make the Perfect Smoothie:

1. High Powered Blender: In order to achieve the smooth consistency required for the best smoothie, a high powered blender is the best.
2. Frozen Fruit: Freezing the fruit allows for a very cold smoothie, but also adds a thicker, creamy texture to smoothies.‍
3. Fat Straws: Serve the smoothie with a fat straw (think of a Frappuccino or Boba Tea straw), I promise this elevates the experience! I use stainless steel straws, but glass straws are even better as they have a softer feel. Somehow the smoothie tastes different when sipped through a straw as opposed to drinking straight from the glass. (You wouldn’t drink a milkshake without one!)

Ingredient Ratio for the Perfect Green Smoothie:

I learned more about making smoothies and glean inspiration from Jen Hansard, creator of Simple Green Smoothies. Rather than randomly tossing fruit and veggies into the blender, there is a specific ratio that works really well every time. For two servings use the following recipe blueprint:

• 2 cups frozen greens (kale, spinach, and/or chard)
• 2 cups liquid (nut milk, coconut water, coconut milk or water)
• 3 cups fruit (2 cups frozen, 1 cup fresh)