This green grapefruit smoothie recipe is the perfect combination of fresh grapefruit, banana, and kale. It’s a simple and healthy breakfast option that you can whip up in the blender! Start your day with this vegan drink and savor the flavors of fresh citrus.
Brrr – it’s a cold one out there, but I’m still craving refreshing smoothies. Anyone else have a hankering for cold, healthy beverages in the winter months? I don’t think I’m alone!
It’s not news to anyone that it can be difficult to eat well in the bleak midwinter. That’s why I’m hoping this post will provide a little inspiration to eat your greens, especially when the thought of eating a cold, crisp salad in these temperatures is far from attractive.
I absolutely love grapefruit during this time of year. It’s so refreshing, and seems to quench my thirst and rejuvenate my seasonal dryness in all the right ways! In this green grapefruit smoothie, the grapefruit is paired with kale. Both of these foods can have pretty strong flavors, so I added a banana for good measure. This tied everything together perfectly, balancing the tartness from the grapefruit and earthiness from the greens!
There are also some chia seeds in the recipe. You can’t even taste them, but they provide a healthy dose of plant-based omega-3 fatty acids and fiber. A win-win, huh?
Ingredients and Variations
- Grapefruit: The star of the show! You can use regular pink grapefruit or even white grapefruit, which is sweeter and less tart than pink grapefruit. If you don’t have grapefruit, oranges or a similar citrus fruit would work.
- Banana: Frozen bananas make this green grapefruit smoothie extra creamy! If you don’t have frozen banana, you can use fresh ones and add a few ice cubes while blending. You can also sub frozen pineapple or mango for the banana. These fruits are similarly sweet enough to balance the tartness of the grapefruit.
- Kale: Any kind of kale, including curly and lacinato/dinosaur, works. It can be fresh or frozen. Be sure to remove the tough stems and just use the leaves. No kale? Try baby spinach as a substitute!
- Chia seeds: These contribute to the texture of the smoothie and provide some extra nutrients. If you don’t have chia seeds, omit them or try hemp hearts or milled flaxseeds.
- Water: I prefer to use water to thin out the smoothie since it already gets its bulk from the frozen banana and chia seeds. You can definitely use milk for a grapefruit smoothie though. Cow’s or soy milk will provide the most protein, but other plant-based milks work too.
- Optional additions: This smoothie would be delicious with fresh ginger, a dash of vanilla extract, coconut flakes, or yogurt. I’d love to hear what you add in the comments!
The full recipe card for the green grapefruit smoothie is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cut the grapefruit into segments. The goal is to not have any of the white membrane on the pieces. You can supreme the grapefruit or cut it into segments by slicing in half crosswise and cutting out each wedge (my preferred method).
Add the kale leaves to the blender. It’s helpful to put them on the bottom so the blade hits them first, since they are the toughest ingredient to blend.
Add the grapefruit wedges and juice (squeeze it out of each half), bananas, and chia seeds. Pour in a little water.
Blend until smooth!
You can make this smoothie in any ol’ blender. However, if you’re looking to up your blender game, my two favorite options are the NutriBullet and Vitamix E310. I also like using a grapefruit knife when cutting out the wedges. Of course, any knife works, but if you eat a lot of grapefruit, you may appreciate having one!
Storage and Make Ahead
I don’t recommend making this green grapefruit smoothie in advance and keeping it in the fridge. That’s because the chia seeds will further gelatinize and make it difficult to drink. However, you can technically keep it in a sealed jar or container in the fridge for a couple days.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Green Grapefruit Smoothie
- 4 cups loosely packed kale leaves - stems removed and roughly torn, from 3 to 4 large leaves
- 1 large grapefruit - about ⅔ cup wedges and juice
- 2 small bananas - preferably frozen
- 2 tablespoons chia seeds
- ½ cup water - more if needed
- Add the torn kale leaves to a blender. It's helpful to have them on the bottom since they are tougher to blend than the other ingredients.
- To prepare the grapefruit, slice in half crosswise and cut out the wedges of each half with a knife (or a grapefruit knife if you have one). Transfer the wedges and whatever leftover juice you can squeeze out of the grapefruit to the blender. You can also segment the grapefruit if that's your preferred method of slicing it. Just make sure there isn't any white membrane on the slices.
- Add the bananas, chia seeds, and water. Blend at high speed for about 30 seconds to 1 minute or until smooth. Add more water if needed. If you do not use a frozen banana, consider adding ice to make it colder. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Possible additions/variations: Sub baby spinach for kale and frozen pineapple or mango for banana if that’s what you have. Some possible flavor boosters include yogurt, vanilla extract, ginger, or coconut flakes.
- Storage: The chia seeds in the recipe will gelatinize over time and change the texture and drinkability of the smoothie. I don’t really recommend making it ahead of time for that reason. Fortunately, it’s easy to prep all the ingredients in advance if you needed to whip it up quickly!
This post was originally published in January 2019. It was published with new photos and tips in January 2024.