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watermelon smoothie recipe
Faiza Shabir

Green Immunity Smoothie With Watermelon

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Watermelon: Seedless, chilled if possible (about 2 heaping cups, cubed)
  • Leafy greens: Baby spinach or baby kale (1 packed cup)
  • Cucumber: 1/2 small, peeled if waxed
  • Fresh ginger: 1/2-inch knob, peeled
  • Fresh mint: A small handful (optional but recommended)
  • Lime or lemon: 1, juiced
  • Kiwi: 1, peeled (optional for extra vitamin C and tang)
  • Avocado: 1/4 to 1/2 (optional for creaminess and healthy fat)
  • Greek yogurt or coconut yogurt: 1/4 to 1/2 cup (optional for protein and body)
  • Liquid: Cold water, coconut water, or unsweetened green tea (1/4 to 1/2 cup as needed)
  • Ice: A handful, if your fruit isn’t cold
  • Pinch of salt: Optional, to round out the flavors

Method
 

  1. Prep your produce: Cube the watermelon and remove any black seeds. Rinse the greens. Peel the cucumber if it has a waxed skin. Peel the ginger and kiwi.
  2. Layer the blender: Start with watermelon and liquid at the bottom for easier blending. Add greens, cucumber, ginger, mint, and kiwi on top. If using, add avocado and yogurt last.
  3. Blend until silky: Run on high for 30–60 seconds. If it’s too thick, add a splash more liquid. For a colder, slushier texture, add ice and blend again.
  4. Brighten and balance: Squeeze in the lime or lemon juice. Add a tiny pinch of salt to enhance the natural sweetness. Blend for a few seconds to combine.
  5. Taste and adjust: Want it sweeter? Add a couple more watermelon cubes or a small piece of ripe pear. Prefer more zing? Add another slice of ginger or more citrus.
  6. Serve immediately: Pour into a chilled glass and garnish with mint. Drink right away for the best flavor and nutrient retention.