This spring smoothie recipe is interchangeable with other berries, like blueberries, blackberries, and raspberries and any desired spring green can be used. This recipe was made in collaboration with Buncombe County WIC and is WIC approved.
Spinach and strawberries are a classic spring combination. Spinach is a very hardy crop and can withstand temperatures as low as 20 degrees. Spinach is a member of the goosefoot family, making it a close relation to beets, chard, and amaranth. Strawberries are related to roses. They are the first fruit in the spring and are the only fruit that grows their seeds on the outside.
Servings: 1 smoothie
Active Time: 10 minutes
Ingredients
- 2 cups strawberries
- 1 cup spinach or kale
- 1/2 cup plain yogurt
- 1/2 cup milk or non-dairy milk
- 2 tablespoons honey (optional; do not give honey to children under one)
- Ice (optional)
Directions
- Wash the spinach and strawberries.
- Carefully remove the green caps from the strawberries. Cut the strawberries and add them, along with your spinach, to the blender.
- Add the yogurt, milk or non-dairy milk, honey, and ice and blend until smooth. Pulsing your blender helps break the ingredients into smaller pieces, making a more smooth and even consistency. Adjust ingredients for preferred thickness.
- Serve cold or at room temperature.