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Drink recipe · from the recipe book

Kale Cucumber Raspberry Pear Smoothie

A bright, tangy-sweet green smoothie with crisp cucumber, juicy pear and tart raspberries, blended thick and frosty over a creamy homemade oat milk with a hint of basil.

Kale Cucumber Raspberry Pear Smoothie

Ingredients

  • 1½ cups360 gWatercold
  • ½ cup35 gOld-fashioned rolled oats
  • ½ oz12 gChia seeds
  • 2⅓ cups chopped50 gKaletough stems removed, leaves torn
  • 1¼ cups sliced120 gCucumberchopped
  • ¾ cup sliced120 gPearschopped
  • ¾ cup100 gRaspberries
  • ¾ cup120 gFrozen blueberries, unsweetened
  • 2 tsp10 gLime juice
  • 2½ tbsp leaves4 gFresh basilleaves only

Steps

  1. Make the oat milk first: put the oats and the cold water in the blender and let them soak for 10 minutes to soften.
  2. Blend the oats and water on high for about 1 minute, until smooth and milky.
  3. Add the chia seeds to the oat milk and blend for 15 seconds, then let the chia seeds stand in the oat milk for 5 minutes so they start to thicken it.
  4. Add the kale, cucumber and pear to the blender and blend on high until no flecks of kale remain, about 1 minute.
  5. Add the raspberries, frozen blueberries, lime juice and basil, then blend until thick and frosty, about 30 seconds.
  6. Divide the smoothie evenly between 2 glasses, pouring half into each, and serve cold or over ice right away.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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