Arugula Piña Colada Smoothie

By Martha Rose Shulman

Published February 29, 2012

  • Andrew Scrivani for The New York Times
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Rating
4(136)
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Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?

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Ingredients

Yield:1 generous serving

  • ¼ cup freshly squeezed orange juice

  • ½ cup light coconut milk

  • 1 ¼ cups chopped pineapple (about 180 grams)

  • 1 cup arugula (30 grams), rinsed

  • 1 quarter-size piece of ginger, peeled

  • 2 or 3 ice cubes

Ingredient Substitution Guide
Nutritional analysis per serving

36 grams carbs; 227 calories; 6 grams saturated fat; 9 grams fat; 3 grams fiber; 36 milligrams sodium; 2 grams protein; 26 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 for 1 full minute. Pour into a glass, garnish with an orange slice and enjoy.

Tip

  • This is best enjoyed right away.

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Ratings

4 out of 5
136 user ratings
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Comments

cestlasvi

I was skeptical about adding the arugula but the end product was delicious and interesting! It makes me want to use my blender more frequently!

Michael

I absolutely loved this combination. However, the other three who tried it did not. If you like arugula, go for it. If making for others, start with less arugula and increase incrementally.

Ann ONeill

I love arugula but this tasted more like a whipped salad than a smoothie. To me, it overpowerd every other ingredient.

mm

Made as written — DELICIOUS. Arugula present but not overpowering, slightly on the sweet side so might use a hair less pineapple next time.

Rory

This was wonderful. Perfectly green & wonderfully fruity. I used a little more pineapple and a blend of spinach + arugula; but if you're an avid arugula fan, you'll love this recipe as is!

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