Tropical Parsley Smoothie Recipe

This tropical parsley smoothie recipe is made with greens, banana, mangoes, and orange protein for a refreshing and fruity breakfast. This fruity tropical smoothie will let you rise and shine! 

This 5 minute blender breakfast recipe is a great on-the-go breakfast option, and can be made high protein with an extra scoop of protein powder.

OK, I love parsley so much it’s practically it’s own food group in our house. I love the fresh and vibrant flavor which is so perfect with sweet tropical fruits – this is one of the best parsley smoothie recipes!

Parsley is so much more than a garnish, it shines in tabbouleh salad, goes great chopped into noodle soups, and of course gives any smoothie that extra freshness.  It has a very bright flavor that pairs so nicely with fresh fruit – this is one fun smoothie you HAVE to try!

This Sweet Parsley Smoothie Recipe is:

• Bright
• Fresh
• Vibrant
• Refreshing
• Sweet
• Citrusy
• Tropical
• Ready in 5 Minutes
• Versatile

Grow Fresh Parsley in Your Kitchen All Year Long

We got this great countertop Aerogarden which is fantastic for growing herbs in the winter.  We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round! 

I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm – perfect for this cucumber salad. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time.

I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. It also makes a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!

What’s In This Tropical Parsley Smoothie Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Parsley: I use both leaves and stems for this recipe!
• Mango
• Kale
• Banana
• Chia Seeds: these add thickness to the smoothie.
• Orange Juice
• Water
• Ice

Can You Eat Parsley Stems?

Absolutely! While the leaves a sweeter and go great is salads like tabbouleh, the stems are a fantastic addition to lots of recipes.

I eat parsley stems by blending them in this smoothie, adding them to my 5 minute chimichurri sauce, or keeping the for a big batch of vegetable stock. Parsley stems have so much flavor, so keep them in the freezer for your next smoothie.

The Best Blender for the Job

I recommend using a good-quality high speed blender for this recipe. I have a fantastic Vitamix blender, which I have been using for years, and it gets daily use in our home.

Choose a blender that has a lot of power, and can pulverize even the toughest of ingredients. My blender can chop ice, dates, frozen fruits, make soups, and even blend nuts into homemade nut butter. Using a good high-speed blender will make perfectly creamy smoothies and sauces every time!

Frozen Fruit Recipes For the Win!

I used frozen mangoes and kale in this smoothie instead of fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have frozen fruit to use in smoothies in no time. Check out all my recipes that use Freezer Ingredients – great for those days when you want a meal ready fast!

If you grow parsley or kale in your garden, you can cut the leaves, wash them, and put them in an airtight bag to freeze. That way you can enjoy frozen greens in your recipes and smoothies all year long!

How Do I Make This Parsley and Banana Smoothie Recipe?

1. Add all ingredients to a high speed blender.
2. Blend on low, and increase speed until all fruit/ice chunks are blended and the smoothie is a creamy consistency.
3. Pour into your favorite glass, sit back, and enjoy!

Dietary Modifications

• This recipe is vegan and gluten free – if you are adding a protein powder, make sure it keeps with any dietary modifications you require. I like a vegan and gluten free orange and ginger protein for this parsley smoothie!

Other Easy Breakfast Smoothie Recipes You’ll Love

Ginger Mango Protein Smoothie Recipe (Vegan, Gluten Free)

The Best Vegan Workout Recovery Smoothie (Gluten Free)

Apple Pie Protein Smoothie (Vegan, Gluten Free)

Clean Green Energy Smoothie (Raw Vegan, Antioxidant Rich, Gluten Free)

Coffee Oreo Milkshake (Vegan, Dairy Free, 5 Minute Recipe!)

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Tropical Parsley Smoothie

Kelly Jensen

This sweet tropical parsley smoothie recipe is made with parsley, banana, mangoes, and orange juice for a refreshing and fruity breakfast. This fruity tropical smoothie will let you rise and SHINE!  This 5 minute blender breakfast recipe is a great on-the-go breakfast option, and can be made high protein with an extra scoop of protein powder.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast, Drinks

Cuisine American

Servings 2 smoothies

Calories 147 kcal

Ingredients

  

1x2x3x

• 1/2 cup fresh parsley leaves and/or stems
• 1 banana
• 1 cup mango fresh or frozen
• 1/2 cup kale
• 1 scoop orange protein powder or 1 cup orange juice
• 1 tablespoon chia seeds
• 1 cup ice
• 2 cups water

Cook ModePrevent your screen from going dark

Instructions

 

• Add all ingredients to a high speed blender.
• Blend on low, and increase speed until all fruit/ice chunks are blended and the smoothie is a creamy consistency.
• Pour into your favorite glass, sit back, and enjoy!

Notes

Can You Eat Parsley Stems?

Absolutely! While the leaves a sweeter and go great is salads like tabbouleh, the stems are a fantastic addition to lots of recipes. I eat parsley stems by blending them in this smoothie, adding them to my 5 minute chimichurri sauce, or keeping the for a big batch of vegetable stock. Parsley stems have so much flavor, so keep them in the freezer for your next smoothie.

Nutrition

Calories: 147kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 36mgPotassium: 541mgFiber: 5gSugar: 19gVitamin A: 3872IUVitamin C: 75mgCalcium: 108mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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