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Green lemonade is the Cadillac of juicing recipes. This is my take on the beloved classic.
The juice is a little sweet (thanks to the apple) and a little spicy (gracias to the ginger). The natural bitterness of leafy greens is cut by a bright squeeze of lemon. You can use almost any type of leafy green in place of chard or kale. Romaine, baby spinach, collard, bok choy, broccoli—you name it! In fact, I love adding broccoli stems to this recipe. Get creative. This juice is a perfect vehicle for all of your greenest fridge scraps.
Makes 2 Servings (16 to 20 Ounces)
2 stalks celery
1 small cucumber
1 apple, cored and seeded
1-inch piece ginger, peeled
3 leaves Swiss chard or kale
½ lemon, peeled
- Wash and prep all ingredients.
- Juice all ingredients.
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