I start with spinach because during a personal phase of focusing on health, this green habit stayed with me. As a nurse, I value fiber, the digestive system, and how juicing can remove what the body should retain. This smoothie feels simple, basic, and beautiful, yet practical and necessary.
It is quick and easy to make using ingredients from an average grocery store, not fancy specialty aisles with exotic superfoods or bulk powders. Everything fits in my pantry or refrigerator—vegetables, veggies, fruits, fresh or frozen, all all-natural and packed.
Strawberry and Spinach Smoothie-The Short Answer
Is it okay to blend raw spinach?
From my daily habit, yes, you can put uncooked spinach in a smoothie. I make sure to wash it thoroughly, chop it into small pieces before adding it to the blender, which keeps everything smooth and fresh.
Do strawberries and spinach work well together?
I was surprised at first, but strawberries and spinach taste good together. Yes, they can make a delicious combination where sweetness naturally complements the earthy flavor.
Why add spinach to smoothies?
In my experience, putting spinach in smoothies really does help because it’s full of vitamins and minerals, and adding it is a great way to get an extra nutritional boost for your day.
Are spinach and fruit smoothies healthy?
For everyday health, spinach and fruit smoothies are good for you, yes. They’re a great way to get daily servings of fruits and vegetables, packed with vitamins, minerals, fiber, and antioxidants that help support a healthy lifestyle.
When the dark-green concoction is blended, the color may look grassy, but it becomes appealing and appetizing, even for kids.
Strawberry and strawberries balance the flavor, taste, and sweetness, making it creamy, fruity, sweet, and delicious. I love to drink it, sipping each sip at breakfast, as a snack, or after a workout to refuel and support refueling.
With yogurt, protein powder, nut butter, chia seeds, and banana, it becomes filling, nutritious, and fantastic. I always feel energized and refreshing, still surprised by how ridiculously good it tastes from the first moment—proof that good smoothies don’t need to be complicated.
Ingredients Made Simple
- I start with strawberries because they are naturally sweet and fruity, an excellent source of vitamin C, folate, manganese, and potassium. Using frozen fruit helps ensure a smoothie texture that feels nice and thick.
- I always add spinach since it’s healthy, keeps smoothies low in carbs, and high in fiber and nutrients. Even though it turns a tell-tale color, it stays ultra mild, green, and doesn’t affect the taste.
- For flavor balance, I add pineapple; just a few cubes can transform the drink, especially for green smoothies. It makes spinach totally imperceptible and adds a lightly tropical flair. Pineapple is packed with natural mineral value, promotes growth, and adds antioxidants.
- I include a banana because adding a frozen banana makes it extra rich and creamy without the need for ice, keeps calories balanced, and if I prefer no banana, I simply omit it and use additional fruit or a small handful of ice.
- Almond milk is my smoothie-go base since it’s vegan, no dairy, and works with any milk choice. I keep it unsweetened and measure 1 cup, 1/2 cup, or 1/4 cup depending on thickness.
- To make it filling, I add chia seeds; these little seeds are loaded with Omega-3 fatty acids, protein, and support high fiber needs. I sometimes swap them for something different like high protein greek yogurt, nut butter, or protein powder—all great choices.
- For servings of 4, I usually prep 3 cups or 2 cups of baby spinach or fresh spinach (1 cup packed), 1 medium very ripe banana that’s peeled, cut, and broken into chunks, slightly less than 1 cup of whole frozen strawberries (about 10 large medium berries), ¼ cup frozen pineapple chunks, and sometimes 1/2 lb blueberries halved or quartered.
- I finish with honey as a drizzle (1 Tbsp or 1/2 tablespoon), maple syrup, vanilla extract (1/2 teaspoon), and occasionally mango juice or orange juice—both works well with yogurt, especially plain, even as 1 frozen scoop.
Concise Instructions (From My Kitchen)
- I add and place all ingredients into the blender in the order listed: first the liquid (juice, milk, almond milk, yogurt), then fresh or frozen fruit like strawberry, strawberries, blueberries, pineapple, mango, orange, banana, plus spinach, greens, chia seeds, and a drizzle of honey.
- Whether using a high-powered Vitamix versus a regular high powered blender, I blend until it blends smooth.
- Over time, I make sure the texture works: a splash or bit more liquid for thinner, or a handful or handfuls of ice for thicker results.
- A quick tip I often share with new green smoothie fans who hear concerns about taste—you cannot taste spinach when fruit is naturally sweet, especially pineapple, which is effective at disguising it; this trick works even if the recipe doesn’t call for greens, since moderate quantities won’t alter the flavor and keep it healthy and beautifully balanced.
- I serve the smoothie immediately in two glasses and enjoy watching folks eagerly waiting in line; I prep fruit in broken sections, measure by cup, lb, 1, or 1/2, store raw spinach in the refrigerator, freeze a carton gone bad from the fridge in a ziptop bag for later, or keep leftovers in an airtight jar to refrigerate for a few hours.
Recipe Variations You Can Try
- I start my smoothie with strawberry and spinach, then play with recipe variations by swap-ping almond milk for freshly squeezed orange juice, add a little zest, and use 1 whole fruit to brighten the blend.
- When I want it more filling, I add protein by mixing my favorite vanilla powder or an unflavored option, using one full scoop so the strawberry spinach smoothie stays smooth and satisfying.
- For a greener twist, I also recommend adding kale that’s stemmed and chopped, since kale’s stronger flavor needs an extra bit of sweetness, which I cover with pineapple, then gently swap greens until the smoothie tastes just right to me.
Notes & Nutrition
Nutrition
- One serving of 2 small smoothies can be the lighter option with 286kcal, carbohydrates 53g, protein 8g, fat 3g, saturated 1g, fiber 13g, and sugar 26g.
- This version delivers potassium 1239mg, vitamin a 8515iu, vitamin c 140mg, calcium 488mg, iron 4mg, and balanced sodium 136mg—the one I personally choose on easy, low-activity days.
Higher-Energy Option
- A more filling take comes in at 375kcal, with carbohydrates 65g, protein 27g, and fat 3g, including saturated 1g and polyunsaturated 2g.
- Here, fiber drops to 6g, sugar rises to 45g, and cholesterol reaches 11mg—this is my go-to when extra ingredients are added after a tough workout.
Blending, Storage, and Prep Tips
- If you do not have a high powered blender, puree spinach and milk first, then add other frozen ingredients little at a time; you may need a splash of more water to help the smoothie blend smoothly.
- To plan ahead, make ahead, measure out one portion of fruit into a ziptop bag, place it in the freezer, repeat as desired for 3 months, and remove each bag when needed.
- A finished smoothie can store well if you place it in an airtight jar in the refrigerator for up to 1 day, giving quick, ready-made portions.
My Best Homemade Recipes
If you loved how this Strawberry and Spinach Smoothie Even Spinach Haters Love keeps things simple, nourishing, and surprisingly delicious, you’ll probably enjoy a few of my other easy, feel-good drinks too. For something bright and nostalgic, try Layered Orange Creamsicle Smoothie (No Ice Needed), or go visually stunning and calming with Butterfly Pea Tea Recipe Inspired by a Café Secret, both perfect when you want minimal effort with maximum payoff.
On days you’re craving cozy or a little indulgence, I rotate between Royal Milk Tea Recipe: Japan’s Creamiest 3-Ingredient Drink, Oreo Iced Coffee: The Naughty Upgrade Your Mornings Need, and Maple Syrup with Coffee (Hot & Iced, Unexpectedly Good). They follow the same philosophy as this smoothie—no fancy ingredients, no fuss, just unexpectedly good flavors that fit real life.
