Spinach Smoothie with Banana, Tahini & Lemon

This creamy spinach smoothie with almond milk, banana, lemon, and tahini is fruity and filling, making it an ideal breakfast or snack. 

Let’s get this out of the way: blending a spinach smoothie, banana, tahini, and lemon sounds pretty random. But hear me out! This smoothie ticks all the boxes. It’s sweet, fruity, creamy, and totally more-ish. What’s more, the spinach turns it a brilliant green color – fun! If you’re looking for a fresh take on a spinach smoothie, banana, almond milk, and tahini have you covered.

Smoothie Ingredients

Spinach: I like to use frozen spinach for this recipe as it keeps the smoothie nice and cold, but if you have fresh leaves in the fridge, that will work too. 

Banana: Frozen bananas are the best for this recipe! Not only do they keep it cold, but they make it deliciously thick and creamy. Unsure how to freeze bananas? Check out my guide to freezing bananas for smoothies and bowls!

Tahini: In my opinion, tahini is the most important ingredient in this smoothie. It has a deliciously nutty taste and creamy texture and works perfectly with the banana and lemon zest. Even better, you’ll probably have some leftovers for making beet hummus or zesty tahini dressing!

Lemon zest: A little sprinkling of lemon zest brings this smoothie to life. Make sure you don’t grate any white pith into the smoothie, as this will make it bitter. Aim for the top layer of yellow, and adjust the amount according to your taste!

Almond milk: Spinach smoothie and almond milk are a match made in heaven. I normally opt for the unsweetened variety, but you do you. 

How to make spinach smoothie (banana & almond milk!)

1: Place all the ingredients into a high powered blender, and blitz for around 30 seconds. 

2: Check that there are no lumps. You shouldn’t be able to see any fleks of spinach or banana. 

3: If necessary, scrape down the sides of the blender and blitz for a little longer. 

How to serve spinach smoothie with fruit

Drizzle some tahini on the inside of a glass, then pour your spinach smoothie with fruit. If you’re feeling fancy then sprinkle some sesame seeds over the top to serve. 

Spinach smoothie recipe swaps 

• Almond Milk: If you are using almond milk that’s already sweetened, you can skip using maple syrup altogether.  
• If you don’t have any frozen bananas then just add a handful of ice cubes to the blender.
• For an even thicker smoothie, add more ice cubes!

How to store 

This smoothie is best consumed straight away while still nice and cold. If you’re making it the night before, be sure to store it in an airtight container in the refrigerator.

Looking for more Smoothie Recipes?

Here are a few of my readers’ favorite smoothie recipes. I can’t wait for you to try them!

• Watermelon Smoothie (with pineapple and raspberries)
• Pineapple & Coconut Smoothie (doubles as a Virgin Piña Colada)
• Strawberry Banana Smoothie
• Peanut Butter Banana Smoothie

Thanks for checking out this Spinach Smoothie Recipe. If you try it, please let me know what you think with a comment and rating. Every bit of feedback helps make the blog even better!

Print

This post contains affiliate links, which means I’ll make a small commission if you purchase using these links. The price you pay as a consumer does not change.