Blueberry-Watermelon Green Smoothie Recipe

SmoothieWatermelon and blueberries are a match made in heaven in this refreshing green smoothie recipe. The flavors of summer are captured in this delicious blend.

I added a banana to help make the smoothie creamy, as watermelon and blueberries aren’t very creamy on their own. You can always substitute the banana for 1/4 avocado if you want, which would make the smoothie smaller and boost the fat content a bit. However, I prefer to use a banana.

This smoothie is a great source of fiber and zinc. Just one cup of frozen wild blueberries contains up to 12% of your daily value of zinc.

The cucumber and fresh baby spinach in this recipe provide a good source of minerals and additional vitamins.

Unlike most of my green smoothie recipes, this one does not call for additional water to help the ingredients blend. That is because the two cups of watermelon, when blended, has enough liquid to help blend the smoothie. Otherwise, adding additional water would turn this recipe into a pulpy juice. I recommend adding the watermelon to your blender before the other ingredients so that it is the first to blend.

Blueberry-Watermelon Green Smoothie Recipe

  • 2 cups watermelon, cubed
  • 1 cup frozen wild blueberries (or use fresh blueberries)
  • 1 medium banana, peeled
  • 1/2 cucumber, sliced
  • 3 cups fresh baby spinach

Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy.

Nutrition Information

Calories: 311
Fat: 2g
Protein: 7g
Carbohydrates: 78g
Fiber: 13.2g
Calcium: 16% RDA (Recommended Daily Allowance)
Iron: 4.7mg
Vitamin A: 449% RDA
Vitamin C: 89% RDA

This smoothie is also a rich source of folate, vitamins B1 – B6, vitamin K, copper, magnesium, manganese, phosphorus, potassium and zinc.

Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)

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