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Melon Ginger Smoothie

Melon Ginger Green Smoothie

This melon ginger smoothie with arugula from Super Healthy Kids is really delicious. A healthy nutrient-dense green smoothie the whole family can enjoy. 

Prep Time 20 minutes
Total Time 20 minutes
Servings 3 16-ounce glasses
Author Tess Masters


  • 1 cup (240ml) freshly squeezed orange juice
  • 2 cups (300g) peeled and diced cantaloupe
  • 2 cups (300g) peeled and diced honeydew melon
  • 1 cup (14g) loosely packed arugula
  • 1 medium tangerine, peeled and segmented
  • 1/2 medium avocado peeled and pitted
  • 1 (1/2-inch) piece fresh ginger root, chopped
  • 1 tablespoon flax meal
  • 1/8 teaspoon Celtic sea salt
  • 1 cup (125g) ice cubes

Optional Boosters:


  1. Throw all of the ingredients into your blender (including any boosters) and blast on high for 30 to 60 seconds until smooth and chilled. 

Recipe Notes

*Probiotic Powder - I add 1/2 teaspoon of probiotic powder to all smoothies to replenish stores of healthy bacteria for immunity, digestion, detox, and to balance the acidic effects of high-sugar fruits and other sweeteners. The really potent probiotics require refrigeration. If you have capsules, break the shell and release the powder. Unsweetened probiotic-rich liquids like kefirs (water, coconut water, milk varieties) or kombucha make wonderful health-promoting additions to shakes, too.

*Celtic Sea Salt - I add a pinch (or more) of this alkalizing, mineral-rich salt to all smoothies to boost the natural flavor of fruits and veggies; temper the acidity of sweet fruits and sweeteners; stimulate the lymphatic system; replenish electrolytes; aid digestion; and help the body access energy. I do not recommend adding common table salt which is generally heated to extreme temperatures, iodized, bleached, processed, and refined. This salt does not have the same benefits. If you have a health condition that requires you to limit your sodium intake consult your doctor before adding salt to your smoothies.

Recipe adapted from Super Healthy Kids
Photo by Trent Lanz; styling by Alicia Buszczak