- ½ pineapple, cut into chunks
- ½ banana (65g)
- 1 cup coconut water, chilled
- Leaves from 2 sprigs of fresh mint
- 20g (1 cup) baby spinach leaves
- 1 tbsp freshly squeezed lemon juice
- Small Lebanese cucumber (70g) cut in half
- Put all ingredients into a blender and blitz for a couple of minutes.
- Pour over ice cubes into two long glasses and serve.
Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples