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a glass of dandelion green juice with a straw.

Dandelion Green Juice (Juicer or Blender)

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5 from 1 review

This Dandelion Green Juice recipe is a nutrient-packed beverage that combines the benefits of fresh greens, fruits, and spices to create a delicious and health-boosting drink. Whether using a juicer or a blender, it’s quick and easy to make. Support your body’s natural detox system with this green juice.

  • Total Time: 15 Minutes
  • Yield: 2 Servings 1x

Ingredients

Units Scale
  • 1 cup dandelion greens, washed and chopped (from about 10 dandelion leaves)
  • 1 large English cucumber, chopped
  • 2 green apples, cored and chopped
  • 1 lime, peeled
  • 1-inch piece fresh ginger, peeled
  • 1 cup water (if using a blender)

Instructions

  1. Cut the cucumber and apples into large pieces that will fit through the feeding tube of a juicer. If you will be using a blender to make your juice, then cut your produce into smaller pieces than if you are using a juicer.
  2. If you are using a juicer, then run the vegetable and fruit pieces through the juicer. Collect the juice in a pitcher and chill or serve immediately.
  3. If you are using a food processor or blender, add the cucumber, apple, lemon, ginger, and water to the base. Blend or process on high for 20-30 seconds, or until the mixture is smooth.
  4. Then, pour the blended juice through a nut milk bag, squeezing it from the top down to drain the juice into a pitcher. Discard the collected pulp, or save it and use it for another purpose.
  5. Serve the juice immediately.

Notes

  1. Don’t use wild foraged dandelion greens unless you know for certain they haven’t been sprayed with pesticides. It’s best to grow your own or purchase them from the farmers’ market or your local grocery store to ensure you get quality produce.
  2. You can easily double or triple this recipe for more servings.
  3. Fresh juice is best served right after it’s made. But, it can be stored in a covered container in the refrigerator for up to 4 days.
  4. You can peel the cucumber if you want to, but you don’t have to. You can also use two Persian cucumbers instead of an English cucumber if you wish.

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 35
  • Sugar: 6.1 g
  • Sodium: 17 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 9.2 g
  • Fiber: 1.4 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg