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This easy cucumber smoothie blends cool, crisp cucumber with pineapple and banana for a creamy, refreshing drink ready in 5 minutes! It makes a delicious healthy breakfast or snack.
Here’s a deliciously refreshing veggie smoothie for you: my creamy cucumber smoothie! I know: cucumber isn’t the most likely ingredient in a smoothie. But it adds an intriguing, spa-like flavor to the puree that’s absolutely worth trying!
The green vegetable is full of nutrients and water to make your smoothie taste even better. My recipe comes out perfectly creamy and lightly sweet, and it’s a great way to load up on nutrients as a healthy snack or breakfast.
What You’ll Need for This Cucumber Smoothie
There are lots of ways to make a cucumber smoothie. After several recipe tests, I found that I like to combine it with pineapple and banana to make a tropical flavored puree. Here’s what you’ll need:
- Cucumber: Use either a standard cucumber or English cucumber. I prefer using an English cucumber because there’s no need to peel it, meaning you get all the nutrients in the peel. The peel of a standard cucumber can taste bitter, which is why I suggest removing it.
- Banana: All you need is a room temperature banana: no freezing needed!
- Frozen pineapple: This ingredient is absolutely necessary: it adds the icy texture and a sweetness in flavor.
- Spinach: Add a handful of greens for a beautifully bright color!
- Greek yogurt: Greek yogurt adds a hefty amount of protein. We love using it in smoothies! There’s an easy vegan swap below.
- Ice: This adds to the icy texture!
- Lime juice or lemon juice: Adding citrus juice enhances the flavor, much like salt would for savory food. If you don’t have a fresh lime or lemon, you can skip this!
Another cucumber drink? Try my Cucumber Juice.
Flavor Variations Worth Trying
This cucumber smoothie has a few natural flavor pairings you can use to make it even more interesting! Of course I love it as it is, but there are a few add-ins that would be fantastic here:
- Cucumber mint smoothie: Add a few leaves of fresh mint to make a super refreshing, spa-like smoothie!
- Cucumber mango smoothie: Use frozen mango in place of frozen pineapple.
- Cucumber ginger smoothie: Add ½ teaspoon of fresh ginger to add a spicy undertone. It’s so tasty!
Make It Dairy Free
Want to make this cucumber smoothie into a vegan smoothie? Here’s what to do:
- Substitute the Greek yogurt with coconut milk. This works well with the texture! See my Coconut Milk Smoothie.
- Add back some protein! The reason I love using Greek yogurt in smoothies is that its packed with protein to keep you full. Here are some ideas for adding plant based protein: try 1 to 2 tablespoons cashew butter or almond butter, or 2 tablespoons chia seeds.
Cucumber Nutrition: Why It Belongs in Your Blender
Why add cucumber to smoothies? Here are the main benefits of eating 1 cup of sliced cucumbers, the quantity you’ll use in this cucumber smoothie (source):
- Low in calories. 1 cup has only 16 calories.
- High in Vitamin K and more. You’ll get 62% of your daily need, 14% of your daily Vitamin C, and 13% of your daily potassium.
- Contains antioxidants and micronutrients.
How to Store Your Cucumber Smoothie
This smoothie is best enjoyed fresh out of the blender. However, you can store leftovers in a sealed jar in the refrigerator for up to 1 day. If it separates (which is normal), just give it a shake or a quick stir before drinking.
Dietary Notes
This cucumber smoothie recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, see the notes above.
Easy Cucumber Smoothie
This easy cucumber smoothie blends cool, crisp cucumber with pineapple and banana for a creamy, refreshing drink ready in 5 minutes! It makes a delicious healthy breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 small or 1 large 1x
- Category: Drink
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup Greek yogurt (or coconut milk)
- 1 cup peeled* and chopped cucumber (standard or English cucumber)
- 1 ripe banana, broken into pieces
- 1 cup frozen pineapple
- 1 handful spinach leaves
- 10 ice cubes
- 1 tablespoon lime juice or lemon juice (optional)
Instructions
- Peel and chop the cucumber. Add all ingredients to the blender in the order listed. Blend until smooth.
- Eat immediately or store 1 day in a sealed jar; if it separates, shake to re-integrate it.
Notes
- Peeling tip: If using an English cucumber, you can skip peeling it!
- Dairy free variation: Use coconut milk in place of Greek yogurt. Add back some plant based protein with 1 to 2 tablespoons cashew butter or almond butter, or 2 tablespoons chia seeds.
- Flavor adders: Add 1 handful mint leaves, ½ teaspoon grated ginger, or use frozen mango instead of frozen pineapple.
love thus recipe
Can this be made with fresh pineapple rather than frozen?
Yes, but it will not be as thick.