Rinse the fresh spinach thoroughly under cold water and drain well. Measure 3 packed cups. Peel the banana and measure out 1 cup pineapple chunks (if using fresh, core and chop; if frozen, measure frozen chunks).

If you prefer a thicker smoothie, freeze the banana slices ahead of time or use frozen pineapple. If using fresh pineapple and you want a colder drink, add extra ice.

Blend Smoothie

Layer ingredients in blender

Add the liquid (1 cup almond milk) to the blender first to help blending, then add the Greek yogurt, banana, pineapple chunks, packed spinach, greens/protein powder, and ice. Add honey/maple syrup and lemon juice if using.

Blend until smooth

Secure the lid and blend on high for 45–90 seconds, stopping to scrape down the sides with a spatula if needed. Blend until the mixture is completely smooth and bright green, with no large spinach pieces.

Adjust consistency and flavor

If the smoothie is too thick, add 1–2 tablespoons (15–30 ml) more almond milk and blend again. If too thin, add a few more ice cubes or a few frozen fruit pieces and pulse to thicken. Taste and add additional sweetener (honey/maple) or a squeeze more lemon juice to balance sweetness and acidity.

Serve

Divide the smoothie between two glasses. Garnish each with a pineapple wedge or banana slice and sprinkle with chia or hemp seeds if desired.

Serve immediately for best texture and nutritional value. Store any leftovers in an airtight container in the refrigerator for up to 24 hours; shake or re-blend before drinking.