This bright, refreshing green juice combines apples, celery, cucumber, and kale with a splash of aloe juice — ready in minutes with a juicer or blender, and a great way to work a serious amount of vegetables into one glass without much effort.
Key Ingredients & Substitutions
- Tart apples. Granny Smith apples add brightness and natural sweetness without overpowering the greens — a sweeter apple works too if you prefer a milder juice.
- Celery. Adds a savory, slightly salty note and a good amount of juice volume — use the whole stalk, leaves included.
- Cucumber. Adds hydration and a mellow, cooling flavor. Leave the peel on for extra nutrients if it's not waxed.
- Kale. Any hearty leafy green works here — try spinach or chard if that's what you have on hand.
- Aloe juice. Adds a subtle, soothing quality. Look for it near the coconut water or in the health food aisle — choose a plain, unsweetened variety if you can find one.
- Fresh lemon. Brightens the whole glass and balances the earthiness of the kale and celery.
Variations
- Add ginger. A small knob of fresh ginger adds a spicy kick and a little extra digestive support.
- Swap the greens. Spinach, romaine, or chard all work in place of kale, each giving a slightly milder flavor.
- Make it sweeter. Add a second apple or a few seedless grapes if you like your green juice a little more forgiving.
- Add citrus punch. A little extra lemon or a splash of lime brightens the flavor further.
- Add mint. A few fresh mint leaves blended or juiced in add a cooling, herbal note.
Tips for the Best Green Juice
- No juicer? No problem. Blend everything with just enough water to cover, then strain through a fine-mesh sieve or nut milk bag if you prefer a smooth juice rather than a thick smoothie.
- Wash produce well. Especially the kale and celery, since they can hold onto grit in their ridges and folds.
- Drink it fresh. This juice is best enjoyed right after making it, while the nutrients and flavor are at their peak — it separates and loses some brightness the longer it sits.
- Whisk in the aloe last. Adding it at the end keeps its texture from getting lost or overly diluted in the juicing process.
- Juice the celery and cucumber first. Their high water content helps push the denser kale and apple through more easily if you're using a juicer.
Make Ahead & Storage
Fresh juice is always best consumed right away, but if needed, this will keep in a sealed jar in the refrigerator for up to 24 hours. Fill the jar as full as possible to limit air exposure, and give it a good shake before drinking since it will separate.
How to Serve
Pour over ice and enjoy immediately as a refreshing morning pick-me-up or a light afternoon boost.
Recipe
Apple, Celery, Lemon, Aloe, and Cucumber Juice
A bright, refreshing green juice made from apples, celery, cucumber, kale, and a splash of aloe juice - ready in minutes with a juicer or blender.
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Servings:
Ingredients
- 2 large tart apples washed and sliced
- 2 stalks celery washed
- 1 lemon yellow peel removed, cut into quarters
- 1 large cucumber peeled and sliced into spears
- 4 leaves kale washed
- 1 tablespoon aloe juice
Instructions
- Press the apple, celery, lemon, cucumber, and kale through a juicer.
- If you don't have a juicer, combine the ingredients with just enough water to cover in a countertop blender and blend until smooth.
- Whisk in the aloe juice and serve immediately.
Notes
Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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