Cucumber-Spinach Smoothie
A green vegetable smoothie that goes against the grain of sweet berry drinks: cucumber gives freshness and watery lightness, chlorophyll-rich spinach brings a deep green color and an herbaceous base, while sun-dried tomatoes in oil add a surprising salty, almost umami note. Ground coriander rounds out this savory, unsweet drink.
It makes a healthy snack or a light start to the day: cucumber and spinach contain almost no calories yet are rich in water and fiber. Unlike dessert smoothies, this one is served as a refreshing savory dish that quenches thirst well in the heat.
Good to know: Use young spinach with tender leaves; old stems give bitterness, so be sure to tear off the tough part. If the flavor is too herbaceous, add a little lemon juice or a slice of green apple. Sun-dried tomatoes can be replaced with a few fresh ones plus a pinch of salt, but the oil-packed ones give a richer flavor.
Serve the smoothie right away, well chilled. Green vegetable drinks darken quickly and lose their freshness, so make it just before serving and don’t store it.
Part of European cuisine — 62 more recipes in the section.
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Ingredients
Instructions
Peel the cucumbers. Rinse the spinach under running water and remove the tough lower part, keeping only the leaves.
Using a juicer, make a smoothie from the spinach, cucumbers, and sun-dried tomatoes.
Season with salt, add the ground coriander, stir, and pour into glasses.
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