Pear Smoothie With Spinach, Celery and Ginger

By Martha Rose Shulman

Pear Smoothie With Spinach, Celery and Ginger
Andrew Scrivani for The New York Times
Total Time
2 minutes
Rating
5(229)
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
  • ½cup washed spinach leaves (baby or bunch)
  • 1ripe pear, peeled, quartered, cored and cut in chunks
  • ¼cup chopped celery
  • 1quarter-size slice fresh ginger, peeled
  • A handful of baby arugula
  • 1 to 2tablespoons mint leaves (to taste)
  • ½teaspoon chia seeds
  • ½banana (50 g), frozen if possible, sliced
  • 1teaspoon fresh lemon juice
  • 1teaspoon honey or agave nectar
  • 1cup plain kefir or yogurt
  • 1 or 2ice cubes
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

327 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 9 grams dietary fiber; 39 grams sugars; 11 grams protein; 151 milligrams sodium

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.

Ratings

5 out of 5
229 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.

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.

Laurel K

I've made this several times now. I've shared it with family members who are very picky about smoothie flavors. Everyone agrees that this is a fresh and satisfying flavor and texture. It is a great way to use up celery and celery leaves too. I've only occasionally had mint leaves but basil leaves work. For me, the mix of greens, the fiber and flavor of celery, plus the pear and ginger make this stand out.

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