Description
A hydrating and nutritious Watermelon Smoothie made with fresh watermelon, banana, and Greek yogurt, perfect for hot days. Quick and easy to prepare, it’s a delicious way to stay cool and refreshed!
Ingredients
Scale
- 4 cups of fresh watermelon, cubed and seeded
- 1 banana, peeled and sliced
- 1 cup of Greek yogurt (plain or vanilla)
- 1 tablespoon of honey or maple syrup (optional)
- 1 cup of coconut water or regular water
- 1 tablespoon of fresh lime juice
- Ice cubes (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Choose a ripe watermelon that feels heavy for its size and has a smooth skin. Cut it in half, scoop out the flesh, remove seeds, and cut into cubes to measure 4 cups.
- Peel and slice the banana into smaller pieces for easier blending.
- Measure out the Greek yogurt, honey or maple syrup, coconut water, and lime juice.
- In a high-speed blender, combine the watermelon cubes, banana slices, Greek yogurt, honey or maple syrup (if using), coconut water, and lime juice.
- Secure the lid and blend on low speed, gradually increasing to high. Blend for 30-60 seconds until smooth. For a thicker smoothie, add ice cubes and blend again.
- Taste the smoothie and add more honey or maple syrup if desired, blending for a few seconds more.
- Chill serving glasses in the freezer for a few minutes if desired.
- Pour the blended smoothie into the prepared glasses.
- Garnish with fresh mint leaves for added color and aroma.
- Enjoy the smoothie fresh with a straw or spoon.
Notes
- Choosing the Right Watermelon: For year-round enjoyment, freeze leftover watermelon cubes in a freezer-safe bag.
- Experiment with Flavors: Add other fruits like strawberries or mango, or substitute Greek yogurt with a dairy-free alternative.
- Nutritional Boost: Add chia seeds or flaxseeds for extra fiber and omega-3s.
- Adjusting Consistency: Thin with more coconut water or regular water if too thick, or thicken with more yogurt or ice cubes if too thin.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours, but expect slight texture changes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes