Watermelon Smoothie (With Greek Yogurt)
Servings: 1 large or 2 smaller servings
- 1 pound (450 g) watermelon cubed and frozen, about 3½ cups
- ½ cup (120 g) Greek yogurt or non-dairy yogurt
- 1 tablespoon lime juice fresh
- 1 small pinch salt
- 1 tablespoon honey or maple syrup – optional, taste the smoothie first
- Freeze the watermelon: Cut 1 pound watermelon into cubes and place them in a freezer-safe container or bowl. Freeze until solid.
- Blend: Add the frozen watermelon, ½ cup Greek yogurt, 1 tablespoon lime juice, and 1 small pinch salt to a blender. Blend until smooth. If needed, stop and stir the watermelon cubes, then blend again.
- Sweeten and serve: Taste the smoothie and 1 tablespoon honey if you'd like it sweeter. Blend briefly, then pour into two glasses and serve immediately.
Substitutions
- Fresh watermelon (frozen before blending) → No true substitute. Choose a ripe, sweet watermelon and freeze it before blending. Avoid ice cubes, which dilute the flavor.
- Greek yogurt → Plain yogurt, dairy-free yogurt, low-fat Greek yogurt, or Skyr.
- Lime juice → Fresh lemon juice or orange juice.
- Mint leaves → Fresh basil or leave them out.
- Salt → Fine sea salt or kosher salt.
- Honey or agave syrup → Maple syrup, or skip it if your watermelon is sweet enough.
- Freeze the watermelon for the best frosty texture.
- Start with a ripe, sweet watermelon for the best flavor.
- Expect a lighter texture than banana or berry smoothies.
- Don't skip the lime juice; it brightens the flavor.
- Add a pinch of salt to enhance natural sweetness.
- Taste before sweetening with honey or agave syrup.
- Whole-milk Greek yogurt gives the best texture; Skyr works too.
- Serve right away for the coldest, freshest smoothie.
- Store leftovers in the fridge for up to 1 day and stir before serving
