Pear Smoothie With Spinach, Celery and Ginger

By Martha Rose Shulman

Updated August 5, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
2 minutes
Rating
5(243)
Comments
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This began as a “clean out the refrigerator and (aging) fruit bowl” smoothie. I salvaged some spinach that had seen better days and finally used up the last of the pears I’d bought a few weeks ago for another set of recipe tests. I went out to my garden and grabbed some bolting arugula and some mint. I’ve been drinking kefir, a fermented milk product much like yogurt but thinner and tangier, so that went in, giving the smoothie a pleasantly acidic edge. The two ingredients that the drink needs in order for it to taste like something other than a bland green drink are the half banana and the ginger. If you let your bananas ripen completely, then freeze them, they’ll contribute not only flavor, sweetness and texture but also ice to your smoothies.

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Ingredients

Yield:1 generous serving

  • ½ cup washed spinach leaves (baby or bunch)

  • 1 ripe pear, peeled, quartered, cored and cut in chunks

  • ¼ cup chopped celery

  • 1 quarter-size slice fresh ginger, peeled

  • A handful of baby arugula

  • 1 to 2 tablespoons mint leaves (to taste)

  • ½ teaspoon chia seeds

  • ½ banana (50 g), frozen if possible, sliced

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon honey or agave nectar

  • 1 cup plain kefir or yogurt

  • 1 or 2 ice cubes

Ingredient Substitution Guide
Nutritional analysis per serving

60 grams carbs; 32 milligrams cholesterol; 344 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 10 grams fiber; 151 milligrams sodium; 11 grams protein; 41 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all of the ingredients in a blender and blend at high speed for 1 minute, or until smooth. Serve at once.

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Ratings

5 out of 5
243 user ratings
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Comments

Vani

He didn't :(

Stephen Galat

No, you'll wanna get USED to the (unflavored)Kefir...an AMAZING drink. Just use a little less, if you want

Faye Ant

I didn't have celery, mint, or chia seeds; I increased the spinach and arugula instead, and used 1 tablespoon almonds. And I doubled the banana and honey. The smoothie was fresh-tasting, delicious, and filling. I'll be making this often.

JT

Followed recipe exactly except used half Greek yogurt and half Kefir. Perfect.

Maya

This has become a favorite warm weather drink. The combination of flavors is excellent. If I don’t have a pear a Fuji apple substitutes nicely. Kefir makes it tart, yogurt is smoother but thicker so I will add a little macadamia nut milk to thin it out. Chia seeds add texture and hydration. I use either maple syrup or honey, and sometimes I double the frozen banana. Ginger and mint really ties it all together.

mrlukens

I had doubts before I tried it, but this is my new favorite smoothie. No arugula so I doubled the spinach, and subbed a peeled slice of lemon for the juice. Used kefir. The result was light, refreshing and flavorful, not too sweet. Nicely balanced.

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