Cucumber-spinach-lime smoothie

Keto · 4 servings · US measures · 5 min active per original four-serving batch

A fresh, savory green smoothie with cucumber, raw spinach, lime and ground flaxseed, without added sugar.

Blend until smooth; serve chilled.

Blend two servings at a time in a 1.5 L blender. Keep the jar below its marked fill limit.

Allow about 5 minutes for four servings in two batches.

These newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.

Ingredients

• 400g Plain lowfat Greek yogurtplain, unsweetened, 2% fat
• 240g Cucumbertrimmed, chopped
• 120g Raw spinachfresh, washed
• 24g Lime juice
• 32g Ground flaxseed
• 20 oz Cold water

Before you start

• Blender with at least 1.5 L capacity; blend two servings per batch

Wash fresh produce and use a clean blender. Keep yogurt and finished smoothies chilled.

Cook

1. Prepare

   Rinse cucumber and spinach under running water. Trim and chop cucumber; juice the lime and weigh the juice.

2. Blend

   Blend in batches of up to two servings, adding water first, for 30–60 seconds per batch until smooth.

3. Serve

   Divide among serving glasses and serve chilled.

Where your attention goes

• Prepare · 3 min

  Weigh and prepare ingredients.

• Blend · 2 min

  Blend in two batches.

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Cucumber and lime keep this savory smoothie fresh; yogurt gives body and ground flaxseed thickens it.

• Pour cold water in first, then add the other ingredients.
• Use chilled ingredients; blend thoroughly so the seeds and greens are smooth.
• Serve promptly. Ground seeds thicken on standing; blend again with a little extra water if needed.

Nutrition per 8 oz glass

89 kcal · 8 g protein · 7 g total carbohydrate · 2 g fiber · 5 g net carbohydrate

Vitamin K

104 mcg · 86% DV

Selenium

10 mcg · 18% DV

Vitamin A

156 mcg RAE · 17% DV

Riboflavin (B2)

0.2 mg · 17% DV

Manganese

0.3 mg · 15% DV

Folate

55 mcg DFE · 14% DV

Vitamin B12

0.3 mcg · 14% DV

Copper

0.1 mg · 14% DV

Thiamin (B1)

0.1 mg · 12% DV

Magnesium

50 mg · 12% DV

Phosphorus

146 mg · 12% DV

Pantothenic acid (B5)

0.5 mg · 10% DV

Vitamin C

8.5 mg · 9% DV

Calcium

117 mg · 9% DV

Vitamin B6

0.1 mg · 7% DV

Potassium

313 mg · 7% DV

Zinc

0.8 mg · 7% DV

Iron

1 mg · 6% DV

Total fat

3.7 g · 5% DV

Saturated fat

1 g · 5% DV

Choline

21 mg · 4% DV

Vitamin E

0.5 mg · 3% DV

Niacin (B3)

0.5 mg · 3% DV

Cholesterol

6.7 mg · 2% DV

Sodium

41 mg · 2% DV

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

• Designed recipe, not kitchen-tested. Check tartness, seed texture and thickness on the first blend.
• Use plain unsweetened yogurt and fresh produce. Brand labels can change the carbohydrate estimate.
• Larger serving selections require additional blender batches; keep below the marked fill limit.

Leftovers

Serve chilled immediately for best texture; refrigerate any remainder promptly.

Sources

• Yogurt, Greek, plain, lowfat — USDA FoodData Central
  https://fdc.nal.usda.gov/food-details/170903/nutrients
• Cucumber, with peel, raw — USDA FoodData Central
  https://fdc.nal.usda.gov/food-details/168409/nutrients
• Spinach, raw — USDA FoodData Central
  https://fdc.nal.usda.gov/food-details/168462/nutrients
• Lime juice, raw — USDA FoodData Central
  https://fdc.nal.usda.gov/food-details/168156/nutrients
• Seeds, flaxseed — USDA FoodData Central
  https://fdc.nal.usda.gov/food-details/169414/nutrients

Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.