Creamy Pineapple Cucumber Smoothie


  • 1/2 cup (52 g) sliced cucumber (skin on | organic when possible)
  • 1 heaping cup (190 g) cubed pineapple (if frozen, omit ice)
  • 1/2 large ripe, peeled, frozen banana
  • 1/4 cup (60 ml) light coconut milk*
  • 1/2 cup (120 ml) filtered water
  • 1 lime, zested + juiced (~1 tsp zest // 2 Tbsp (30 ml) juice)
  • 1 large handful (70 g) greens (spinach or kale | organic when possible)
  • 2-4 ice cubes


  1. Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.
  2. For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavor as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.
  3. Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.