This easy arugula smoothie uses healthy bitter greens, tart pineapple, and fatty, rich avocado for a filling, delicious vegan drink.
I had a smoothie epiphany the other day.
For years, I’ve loved kale and pineapple smoothies.
The bitter kale mixed with the acidic and sweet pineapple– it just works.
In fact, my first (suspicious, unwilling) sip of a kale and pineapple smoothie was most definitely a step forward towards convincing me to like kale.
And so, when I found myself with an excessive amount of another bitter green– arugula– I started wondering if I could swap it for kale in some of my kale favorites.
Happily, the answer is yes.
This arugula smoothie is a version of my favorite kale and pineapple smoothie, and is an easy and delicious way to eat your greens!
Love arugula? Try this arugula pizza with roasted grapes!
Planning Ahead for Arugula Smoothies
Technically, you don’t have to use frozen fruit for a smoothie.
You can use regular, room temperature fruit, plop it in the blender, and call it a day.
But frozen fruit makes this arugula smoothie so icy and refreshing!
Plus it’s a fabulous way to preserve over-ripe fruit.
So, plan ahead a little bit, slice some bananas, and stick them in the freezer.
I like to freeze my own pineapple too, but you can definitely find frozen pineapple at the grocery store.
Blender shopping? I use a Vitamix 750 and it’s wonderful!
Where Can I Find Arugula?
Technically arugula is in season in spring and early summer, and then again in fall, but you should be able to find it year-round.
Arugula should be with the rest of the greens at the grocery store. Look for it near the spinach.
I’ve found that some grocery stores locally almost always have arugula (like Kroger), and others basically never have it (like Walmart). So you might have to shop around, but hopefully you’ll find a store that always has it on hand.
Where I live, I normally see it sold in plastic tubs, and almost never sold in bunches.
Arugula Smoothie: The not-so-secret ingredient is avocado
Have you tried adding avocado to a smoothie yet?
It adds a little oomph of creamy lusciousness.
It also adds some healthy fats, and makes this smoothie a lot more filling.
If you don’t have avocado on hand, you can swap out some nuts instead. I love making this smoothie with pistachios or almonds.
Leftover arugula? Try this arugula salad with Meyer lemon rosemary chickpeas from Rhubarbarians
- 2 cups non-dairy or dairy milk
- 1 oz arugula
- 1/2 frozen banana
- 1 cup frozen pineapple
- 1/2 avocado
- 1 tsp maple syrup or honey, optional Recommended if using dairy milk
- Blend all ingredients except maple syrup together until smooth.
- Taste, sweeten if desired. Add more milk if the consistency is too thick.
- Serve immediately, or store in the refrigerator up to 3 days.