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For this veggie fruit smoothie, I flipped my usual 60/40 fruit-to-veggie ratio to 20/80— giving you less sugar, more fiber, more nutrients, and extra hydration, while keeping it naturally sweet and delicious. We’re using a green apple here because it’s slightly lower in sugar, but feel free to use whichever type of apple you like.
When I first started drinking smoothies, I needed them to be very sweet (like taste like Jamba Juice sweet) and that’s okay! The fruits were doing all the work. Over time, I started tweaking my smoothie formula, adding more vegetables and dialing back the fruits, and now my taste buds actually crave the greens.
Table of contents
Ingredients You’ll Need
This green veggie fruit smoothie might look like a Pinterest masterpiece, but it’s actually quite simple. Just a handful of fresh ingredients, and you’re good to go:
- Spinach and kale: Bright, vibrant greens that pack a punch of vitamins and antioxidants. I grab whatever looks fresh at the produce section.
- Green apple: Sweet, a little tangy, and adds that perfect balance to the greens. Look for apples that feel firm and heavy for their size — that’s your sign of extra juiciness and the freshest flavor.
- Cucumber: Hydrating, mild, and super refreshing, they keep the smoothie light and drinkable. Pick cucumbers with smooth skin and no soft spots.
- Avocado: Adds fiber, making it great for digestion and heart health, as it contains both soluble and insoluble fiber to keep you full and promote gut health, while also offering healthy fats and vitamins.
- Lemon and fresh ginger: Zesty, bright, and just a little spicy, these two add a natural flavor boost and help wake up your taste buds. Grab lemons that feel heavy (they’re juicier!) and ginger that’s firm with thin, shiny skin.
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How to Make a Veggie Fruit Smoothie
I know the thought of a veggie fruit smoothie can be intimidating, I’ve been there! But this one is simple, sweet, and totally kid-approved, even for kids who usually side-eye anything green. Here’s my go-to method:
- Wash the spinach and kale, peel the cucumber, core the apple, and prep the lemon and ginger. Peel the lemon, remove any seeds, then slice the lemon and ginger into blender-friendly pieces.
- Toss the greens, apple, cucumber, avocado, lemon, ginger, and water into a high-speed blender.
- Start on a low speed and gradually increase to high, blending until the smoothie is smooth and lump-free. Stop to scrape down the sides if needed.
- Pour into your favorite glass and sip right away for the freshest flavor. Add a few ice cubes for extra chill or a splash more water if you prefer your smoothie a little thinner.
Recipe Tips
Use fresh, vibrant greens: The fresher your spinach and kale, the better the flavor and nutrient content. Wilted greens can make the smoothie taste bitter.
Blend greens with liquid first: Starting with the water (your liquid base) helps break the greens down so the smoothie turns out silky instead of chunky.
Don’t over-blend: Blend just until smooth. Over-blending can dull that fresh, vibrant flavor we all love.
Easy Swaps and Add-Ins
Feel free to play around with this recipe. A few simple swaps or add-ins can change up the flavor while keeping it nourishing and refreshing:
- Swap the greens: If you’re out of kale or spinach, try romaine, Swiss chard, or even a handful of arugula. Each adds its own unique flavor and nutrients.
- Change up the fruit: Apple works great, but swap in your favorite fruits. Pear adds sweetness, pineapple brings tropical vibes, and mango gives a creamy twist.
- Boost protein: Add a scoop of my homemade protein powder for extra staying power. It blends in smoothly, adds 16 grams of plant-based protein, and keeps the flavor light and refreshing.
- Add healthy fats: A tablespoon of chia seeds or flaxseeds adds healthy fats and gives the smoothie a naturally creamier texture. If you want to make it even creamier, you can also add banana, avocado, or a splash of plant-based milk. Here’s 5 dairy-free milk recipes you can try your hand at.
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More Veggie Fruit Smoothies You’ll Love
Loving this fresh, vibrant veggie fruit smoothie? Here are some more smoothie recipes to keep your mornings bright and energetic:
- Green pear smoothie blends juicy pear with leafy greens for a naturally sweet, refreshing drink.
- Glowing green smoothie combines spinach, cucumber, and a hint of citrus for a smoothie that supports radiant skin from the inside out.
- Detox island green smoothie mixes tropical pineapple and mango with kale and coconut water for a bright, hydrating mini-vacation in a glass.
- Green energy smoothie packs greens and fruit to give you a steady boost of energy any time of day.
If you make this veggie fruit smoothie, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Beginner Veggie Fruit Smoothie
Ingredients
- ½ lemon peeled
- 1 cucumber peeled
- ½ cup spinach
- ½ cup kale
- ½ cup water
- 1 apple
- ¼ avocado
- 1 inch fresh gingerroot
- 1 serving collagen
Instructions
- Blend lemon, cucumber, spinach, kale, and water until no leafy chunks remain.
- Add apple, avocado and ginger and blend until smooth.
- Add in collagen and blend on low before serving.
Helpful Tools
Notes
- Veggie tip: Spinach and kale are great, but if you prefer a milder taste, start with smaller amounts and gradually increase.
- Protein boost: You can add chia seeds, flaxseed, nut butter, or scoop of protein powder if you want more protein.
- Serving suggestion: Serve immediately for best flavor and texture, or chill in the fridge for up to 24 hours and give it a good stir before drinking.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Yes. A high-speed blender gives you the smoothest texture, but you can still make this in a regular blender. Just blend the greens and water first until they’re fully broken down, then add the apple, cucumber, celery, lemon, and ginger. You may need to blend a little longer and scrape down the sides once or twice to avoid leafy bits.
Stick with mild veggies that blend right in. Spinach and baby kale are the easiest to “hide,” and shredded zucchini or carrot add nutrients without affecting the flavor. Start with a 60/40 fruit-to-veggie ratio, then slowly shift toward more veggies as your taste buds adjust.
If the lemon or greens feel a little strong, add a natural sweetener. A splash of orange juice, a few pineapple chunks, or part of a ripe banana will balance it out fast. You can also use a sweeter apple variety instead of green.
For the best texture, peel the ginger and remove the lemon peel. The peel can add bitterness and make the smoothie more pulpy. If your lemon has seeds, remove those too. Using just the flesh and juice keeps the flavor bright and smooth.
Like the zingy taste on the lemons & ginger, I feel that it is really helping my gut health
I had some leftover tofu, which I froze, have in any recipes for smoothies
Great idea with the frozen tofu, Maria!
Please more green!!! This one was super great
Noted! And thrilled you liked it, Anthony.
Just wondering, does the whole lemon – peel, pith and all go into the smoothie or just the juice?
Everything BUT the peel (yet if you have an organic lemon you can blend the peel too— yet it’s a bit to zesty for me). I like to use a vegetable peeler to get the peel off and leave as much of the pith as possible.
Have you tried making this with an added frozen banana? If so, how does it effect the taste? Also, is an apple such as Fuji or Honeycrisp ok to use in place of a green apple?
Rhonda, yes I add banana to just about every smoothie. I like the texture more because it comes out more like a shake, creamy & rich. We usually use green apples in the recipes because they have less sugar and carbs, and more fiber, protein, potassium, iron, and vitamin K. However, it’s only slightly different so go with the one you prefer.
This recipe is fully plant-powered!!
Ginger is seriously the best! I’m in love.
I wasn’t sure about the cucumber but it was really refreshing! Great recipe!
This will be so yummy , but please can kale be substitute with lettuce.
So glad you asked! Rawkin lettuce in a smoothie doesn’t generally go too well. The best swaps for kale would be spinach, Swiss chard or even collard greens.
This was such a good new breakfast. For the first time I feel energized and ready to go naturally. Thank you so much!
Nillie
This was a stretch for me, since I don’t like cucumber in smoothies. Yet I did it, and the lemon helped balance the taste!