Healthy green smoothie with spinach in a jar mug on wood

Smoothies make great breakfasts and snacks. They are quick and easy to make, perfect to take on the run. You can make a batch of smoothies ahead of time, and just pour out a glass for a quick breakfast or delicious snack. I used half spinach and half kale, a long with a pear and mango. I love the tropical flavor of the mango and the pear adds a delicious sweetness. The yogurt helps to create a smooth texture. Smoothies store well in the refrigerator, make some extra for a quick and easy snack the next day.

Green Smoothie

A creamy smoothie with the tropical sweetness of pear and mango, topped with the vibrant color of the spinach and kale.


  • 1 cup spinach
  • 1 cup kale
  • 1 cup plain, non fat yogurt
  • 1 pear
  • 1 cup frozen mango
  • 1 cup coconut water
  • 1/4 tsp vanilla extract, optional


  1. Combine all ingredients in a blender.
  2. Blend until smooth and well combined.
  3. Serve chilled.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Reduced fat, Gluten free

Number of servings (yield): 2

Culinary tradition: USA (General)

Calories: 195

Fat: 2.5

Protein: 5

Entire recipe makes 2 servings

Serving size is 12 ounces.

Each serving = 10 Smart Points/5 Points

PER SERVING: 195 calories; 2.5g fat; 1.6g saturated fat; 38g carbohydrates; 7 protein; 5g fiber



  1. I made this yesterday, and it was YUMMY! I added some water when it was blending so it wasn’t quite so thick and the blender worked better, and used 2 pears (the one I had was TINY). Will be making this one again!

  2. Did not have pear or frozen mango. Used fresh mango, 1/2 a gala apple (unpeeled) and some blueberries. Instead of the kale and spinach, I bought the baby kale mix…that has kale, spinach and arugula. The mixture was very very thick, and the blender wouldn’t process it. I ended up thinning it out with a little skim milk. Took a long time to process, but it’s surprisingly good!

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