
I was skeptical. I purchase fresh spinach in a 5-ounce box, and the thought of putting all of it into a single smoothie recipe seemed…well…excessive.
But in the name of helping a friend, I gamely tried this recipe. Ally Phillips, cookbook author, blogger, and longtime friend in food, was looking for a little assistance as she geared up for several food demos at the 2015 Tournament of Roses. I had already tested a pineapple serrano hummus recipe for Ally (delicious, by the way), but something about the heavy-handed use of spinach in this colorful recipe piqued my interest.
Smoothie connoisseurs often mix a handful or two of spinach into their blender concoctions; the health benefits are many and other ingredients mask the flavor. I was tempted to go light on the spinach when I first made this recipe, but I stuck to the directions and was pleasantly surprised. Though the vibrant green color is a sure indicator of leafy greens, the variety of fruit creates a tropical flavor that I thoroughly enjoyed.
The first time I made this recipe, I had been feeling under the weather for several days, and somehow, I felt much better after drinking this nutrient-rich drink. Whether it was the abundance of spinach, some needed hydration, or merely a placebo affect created by a glassful of good-for-me ingredients, I wasn’t going to argue with improvement! After a holiday season filled with too many cookies, this smoothie felt rather virtuous, and I’ve made it several times since.
It is commonly recommended that we consume two and a half cups of vegetables and two cups of fruit every day. So often we hear that leafy greens should make up a sizable portion of the veggie allotment. I truly like produce of all forms, but I have to be honest. It’s hard to eat the recommended amount on a daily basis. A smoothie like this is an excellent way to hit that goal with greater regularity.
Tips:
- Peel and freeze bananas when they become too ripe to eat. Frozen bananas will add natural sweetness and a creamy texture to smoothies and can be quickly thawed and mashed for use in a variety of baked goods.
- For those who don’t often drink juice, Dole sells a six-pack of six-ounce pineapple juice cans that are perfect to pull out when a small amount of juice is needed.
And did you know? Spinach contains just seven calories and a single gram of carbohydrates per cup and is an excellent source of vitamins A, K, and C, folate, potassium, manganese, niacin, and fiber.
This healthy smoothie will be featured at the 2015 Tournament of Roses Live on Green event in conjunction with Dole.

5-Ingredient Tropical Green Smoothie
Yields 24 ounces (or two 12-ounce servings)
Ingredients
- 5 ounces (4 cups) fresh baby spinach (see notes)
- 3/4 cup vanilla soy milk (I use Silk's almond/coconut milk)
- 1/2 cup (4 ounces) pineapple juice, chilled
- 1 cup (5 ounces) frozen mango chunks
- 1 large banana (preferably frozen)
Instructions
- Combine the spinach, milk, and pineapple juice in a blender. Cover; blend until smooth, scraping down the sides as necessary.
- Add the mango chunks and banana. Cover and blend until smooth.
Notes
- If using cups to measure the spinach, pack the leaves fairly firmly to equal 5 ounces.
- Most recently, I added a tablespoon of almond butter, a thin slice of fresh ginger, a quarter teaspoon of cinnamon, and a pinch of sea salt. (While no longer five ingredients, I thought the smoothie was extra delicious!)
- I often eat half right away and store the other half in a covered glass or Mason jar in the fridge for the next day. The smoothie keeps quite well.
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