Kiwi Smoothie
This bright and refreshing kiwi smoothie blends ripe kiwi with creamy frozen banana, nutrient-packed spinach, and almond milk for a tropical-tasting drink that comes together in just five minutes.
Equipment
- High-speed blender - Vitamix, Blendtec, or NutriBullet all work well
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Vegetable peeler - or spoon for peeling kiwi
- Tall serving glasses
- Reusable straws - optional
Ingredients
- 3 medium ripe kiwis - about 300g or 10.5 oz, peeled and sliced
- 1 medium frozen banana - about 120g or 4.2 oz, broken into chunks
- 1 cup baby spinach - 30g, loosely packed
- 1 cup unsweetened almond milk - 240ml, or any milk of choice
Optional Add-ins
- 0.5 cup plain Greek yogurt - 120g, for extra creaminess and protein (optional)
- 1 tablespoon honey - 21g, or maple syrup, optional and to taste
- 0.5 teaspoon pure vanilla extract - 2.5ml, optional
- 4 ice cubes - if not using frozen banana (optional)
Instructions
- Peel and slice the ripe kiwis into rough chunks.
- Break the frozen banana into 3-4 pieces directly from the freezer.
- Pour the almond milk into the blender first, then add the spinach, kiwi chunks, frozen banana pieces, yogurt (if using), and vanilla extract (if using).
- Blend on low speed for 10 seconds, then increase to high speed and blend for 45-60 seconds until completely smooth with no chunks remaining.
- Taste the smoothie and add honey or maple syrup if desired, blending for another 10 seconds to incorporate.
- Pour into tall glasses, garnish with fresh kiwi slices or chia seeds if desired, and serve immediately.
Notes
- Use fully ripe kiwi for the best flavor. A ripe kiwi feels slightly soft when gently pressed, similar to a ripe avocado. Underripe kiwi will taste sharp and acidic.
- Freeze your banana in advance for the creamiest texture. A frozen banana creates a thick, milkshake-like consistency without any dairy or ice cream.
- Always add liquid first to your blender. This creates a vortex that pulls everything down efficiently and protects your blender blade.
- Don't over-blend. Blending too long can warm the smoothie and break down the frothy texture. 45-60 seconds on high is usually sufficient.
- If the smoothie is too thick, add more almond milk one tablespoon at a time. If it's too thin, add frozen banana or ice cubes.
- You can leave the kiwi skin on if using a high-powered blender like a Vitamix. The skin is edible and full of fiber, and you won't notice it at all.
- Baby spinach works best because it has a milder flavor than regular spinach and blends more smoothly.
- For a dairy-free version, simply omit the Greek yogurt or use a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours. Give it a vigorous shake or stir before drinking as it will naturally separate.
- To make ahead, portion all solid ingredients into freezer bags. In the morning, dump the bag into the blender, add almond milk, and blend.