Ingredients
Units
Scale
- 3 large kale leaves, stems removed
- 1 green apple, cored
- 1 lime, skin removed
- 1 cup lettuce leaves (about 4-8 leaves depending on the size of the lettuce)
- 1 medium cucumber
- 1 tablespoon fresh dill
- 1 cup water, if using a blender to make the juice
Instructions
- Cut the cucumber 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.
- If you are using a juicer, then run the vegetable and fruit pieces through the juicer. Collect the juice in a pitcher, stir in the coconut water, and serve immediately.
- If you are using a food processor or blender, add the cucumber, pineapple, lemon, ginger, and coconut water to the base. Blend or process on high for 20-30 seconds, or until the mixture is smooth.
- 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.
- Serve the juice immediately.
Notes
- You can easily double or triple this recipe for more servings.
- 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.
- 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.
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Category: Beverages
- Method: Juicer or Blender
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 4 ounces
- Calories: 42
- Sugar: 7.2 g
- Sodium: 20.2 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 10.9 g
- Fiber: 1.6 g
- Protein: 0.7 g
- Cholesterol: 0 mg