Recipe: Green Smoothie with Spinach, Pear, and Ginger

updated Jan 29, 2020
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(Image credit: Emily Han)

Green smoothies get a lot of attention for “detox” or “cleanse” purposes, but I offer this recipe simply because it’s delicious. Packed with immune-boosting ingredients — like spinach, pear, and ginger — it’s bright and invigorating, yet not teeth-chatteringly cold. In other words: an excellent smoothie for winter.

(Image credit: Emily Han)

Nutrient-rich spinach forms the base of this smoothie. If you happen to be a green smoothie newbie, spinach is usually a good starter ingredient since the flavor is milder than other greens like chard and kale, and it’s gentler on the stomach. A pear sweetens things up, and lemon and ginger add zing. I like the warmth of ginger, which makes for a more winter-friendly smoothie. To keep things from getting too cold, I also avoid frozen fruit or ice, though you could certainly freeze the pear overnight if you like a frostier drink.

(Image credit: Emily Han)

Finally, there’s a spoonful of flaxseed. This “superfood” serves two purposes here: it provides protein, fiber, and other nutrients, and it works as a thickener (which is especially useful in a banana-free smoothie like this one). I find the smoothie to be sufficiently thick just from adding ground flax to the rest of the ingredients. However, if you want an even thicker texture, you can make a flaxseed “gel” by soaking the ground flaxseed in water for a couple of hours or overnight.

(Image credit: Emily Han)

Green Smoothie with Spinach, Pear, and Ginger


Nutritional Info


  • 1 1/2 cups

    water (can substitute coconut water or milk of choice)

  • 2 cups

    spinach, washed and dried

  • 1

    ripe pear, seeded and chopped

  • 1 tablespoon

    fresh lemon juice

  • 1 teaspoon

    freshly grated ginger

  • 1 tablespoon

    ground flaxseed

  • Honey to taste, optional

  • Mint to garnish, optional


  1. Place all ingredients in a blender and blend until smooth.

Recipe Notes

To make a thicker smoothie, stir the ground flaxseed with 2 tablespoons of water and let stand at least 2 hours or overnight.