Spinach Smoothie with Banana, Tahini & Lemon

This creamy spinach smoothie with almond milk, banana, lemon, and tahini is fruity and filling, making it an ideal breakfast or snack. 

Photo of spinach smoothie in glass garnished with tahini, sesame seeds, lemon zest, pink straws and two flowers

Let’s get this out of the way: blending a spinach smoothie, banana, tahini, and lemon sounds pretty random. But hear me out! This smoothie ticks all the boxes. It’s sweet, fruity, creamy, and totally more-ish. What’s more, the spinach turns it a brilliant green color – fun! If you’re looking for a fresh take on a spinach smoothie, banana, almond milk, and tahini have you covered.

Smoothie Ingredients

Ingredients to make spinach smoothie, frozen banana, ice, almond milk, spinach, tahini, maple syrup and lemon zest

Spinach: I like to use frozen spinach for this recipe as it keeps the smoothie nice and cold, but if you have fresh leaves in the fridge, that will work too. 

Banana: Frozen bananas are the best for this recipe! Not only do they keep it cold, but they make it deliciously thick and creamy. Unsure how to freeze bananas? Check out my guide to freezing bananas for smoothies and bowls!

Tahini: In my opinion, tahini is the most important ingredient in this smoothie. It has a deliciously nutty taste and creamy texture and works perfectly with the banana and lemon zest. Even better, you’ll probably have some leftovers for making beet hummus or zesty tahini dressing!

Lemon zest: A little sprinkling of lemon zest brings this smoothie to life. Make sure you don’t grate any white pith into the smoothie, as this will make it bitter. Aim for the top layer of yellow, and adjust the amount according to your taste!

Almond milk: Spinach smoothie and almond milk are a match made in heaven. I normally opt for the unsweetened variety, but you do you. 

How to make spinach smoothie (banana & almond milk!)

Two photos side by side of blender filled with ingredients before blending, and the second photo if after blending

1: Place all the ingredients into a high powered blender, and blitz for around 30 seconds. 

2: Check that there are no lumps. You shouldn’t be able to see any fleks of spinach or banana. 

3: If necessary, scrape down the sides of the blender and blitz for a little longer. 

How to serve spinach smoothie with fruit

Drizzle some tahini on the inside of a glass, then pour your spinach smoothie with fruit. If you’re feeling fancy then sprinkle some sesame seeds over the top to serve. 

Photo of spinach smoothie garnished with tahini, sesame seeds, lemon zest, pink straws and two flowers

Spinach smoothie recipe swaps 

  • Almond Milk: If you are using almond milk that’s already sweetened, you can skip using maple syrup altogether.  
  • If you don’t have any frozen bananas then just add a handful of ice cubes to the blender.
  • For an even thicker smoothie, add more ice cubes!

How to store 

This smoothie is best consumed straight away while still nice and cold. If you’re making it the night before, be sure to store it in an airtight container in the refrigerator.

Looking for more Smoothie Recipes?

Here are a few of my readers’ favorite smoothie recipes. I can’t wait for you to try them!

Thanks for checking out this Spinach Smoothie Recipe. If you try it, please let me know what you think with a comment and rating. Every bit of feedback helps make the blog even better!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Smoothie with Banana, Tahini & Lemon

  • Author: Rachel Steenland
  • Total Time: 5 minutes
  • Yield: 1 smoothie 1x



Spinach Smoothie

  • 1 cup spinach
  • 1 cup almond milk (see notes)
  • 1 medium frozen spotty banana, sliced or cut into 4 pieces
  • 2 tablespoons tahini
  • 12 teaspoons maple syrup (optional)
  • 1/2 teaspoon lemon zest

Garnish (optional):


  1. Place smoothie ingredients into a high powered blender and blitz on high power until the mixture is smooth and creamy, about 30 seconds.
  2. Pour into a glass (and if using garnish, drizzle with tahini, sprinkle with sesame seeds, and a little lemon zest) and serve immediately. Enjoy!


  • Almond Milk: If the almond milk your using has already been sweetened, feel free to reduce to skip the maple syrup.  
  • Banana: Using frozen bananas will result in a thicker and colder smoothie. But if you don’t have any frozen, just add a couple of ice cubes.
  • Thick Smoothie: For a thicker smoothie, add a few of ice cubes to your high powered blender before blitzing everything up!
  • Prep Time: 5 minutes


  • Serving Size: 1 smoothie
  • Calories: 351
  • Sugar: 18
  • Sodium: 176
  • Fat: 19
  • Saturated Fat: 3
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 42
  • Fiber: 9
  • Protein: 9
  • Cholesterol: 0

Keywords: spinach smoothie

This post contains affiliate links, which means I’ll make a small commission if you purchase using these links. The price you pay as a consumer does not change.

Rachel Steenland

Rachel Steenland

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Subscribe to my newsletter

Recent Recipes

related posts
close up shot of a ball of sunflower seed cheese topped with lemon zest and fresh thyme, surrounded by crackers and cheese knife.

Sunflower Seed Cheese

This Sunflower Seed Cheese is a delicious vegan alternative to traditional cheese! It is made from simple ingredients. And, the result is a creamy, spreadable

Red Wine Poached Pears

This Red Wine Poached Pears recipe is a simple, yet elegant dessert that is perfect for a winter dinner party. Pears are poached in red

Easy Spiced Pear Cake Recipe

This Spiced Pear Cake recipe is a super easy and delicious upside-down cake. Pears add a lovely sweetness and moistness to this cake. It’s full