Eosinophilic Esophagitis Friendly Vegan Watermelon Smoothie
Total time10 min
Prep time10 min
Cook time0 min
4.7(28)
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Learn more →Ingredients
2 servings
- 4 cups seedless watermelon, cubed and frozen
- 1 medium banana, sliced and frozen
- ½ cup plant-based milk
- 2 tbsp fresh lime juice
- 1 tsp maple syrup (optional)
- ¼ tsp ground ginger (optional)
Instructions
- 1
Freeze the cubed watermelon and sliced banana on a parchment-lined sheet pan for at least 2 hours, or until solid. (If using pre-frozen fruit, skip this step.)
- 2
Add the frozen watermelon, frozen banana, plant-based milk, and lime juice to a blender. Add the maple syrup and ground ginger, if using.
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