This kale cucumber green juice blends kale, spinach, cucumber, celery, green apple, ginger, and lemon into a bright glass of juice that takes about ten minutes to make.
Cucumber and apple mellow the leafy greens, while lemon and ginger add a clean zing. You can make it with a juicer or with a blender and a fine mesh sieve, so no special gadget is required.
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Why This Kale Cucumber Green Juice Recipe Works
Cucumber and celery supply plenty of water, which makes the juice light and refreshing and keeps the taste of the greens mild.
Green apple adds just enough natural sweetness to balance the kale, so the glass tastes fresh rather than bitter or grassy.
Lemon juice and ginger give the drink a lively finish, and both can be adjusted to taste without changing the rest of the recipe.
Ingredients for Kale Cucumber Green Juice
- For the greens: two cups chopped kale, two cups packed spinach, one medium cucumber, two celery stalks, and one sprig fresh mint.
- For sweetness and zing: one medium green apple, one medium lemon, and one small piece of fresh ginger, plus cold water if you use a blender.
Kale: Kale gives the juice its deep green color and earthy flavor, so remove the thick stems before chopping for a smoother taste.
Spinach: Spinach is mild and almost invisible in flavor, which lets you add more greens without making the juice bitter.
Cucumber and celery: These two vegetables add water and a cooling, crisp taste that keeps the juice light and easy to drink.
Apple: A green apple brings gentle sweetness and tartness, and a second small apple can be added if you want it sweeter.
Lemon, ginger, and mint: Lemon brightens, ginger adds warmth, and mint finishes with a cool aroma, so use ginger sparingly.
How to Make Kale Cucumber Green Juice
1. Wash the produce. Rinse the kale, spinach, cucumber, celery, and apple under cool running water, scrubbing the firm items with a clean brush.
2. Chop the pieces. Remove the kale stems, core the apple, and cut the cucumber and celery into pieces that fit your juicer or blender.
3. Juice the vegetables. Feed the kale, spinach, celery, cucumber, apple, ginger, and mint through the juicer, alternating leafy and watery pieces.
4. Or use a blender. If you are using a blender, add one cup of cold water and blend until smooth, then pour through a fine mesh sieve into a pitcher.
5. Add the lemon. Squeeze the lemon into the juice, stir well, and taste, adding more apple or lemon if you want to adjust the balance.
6. Serve cold. Pour the juice into two glasses over ice and drink it right away while the flavor is at its brightest.
How to Serve Kale Cucumber Green Juice
Pair a glass with muffin tin egg bites for breakfast, a stack of fluffy pancakes on the weekend, a banana blueberry smoothie on the side, or a light lunch of garlic sesame cucumber salad.
How to Store and Reheat Kale Cucumber Green Juice
Fresh juice tastes brightest right after it is made. If you need to store it, pour it into a clean glass jar filled to the top, seal it, and refrigerate for up to twenty four hours, shaking before drinking. Do not leave it out for more than two hours, and discard any juice that smells sour or looks fizzy.
Tips and Variations for Kale Cucumber Green Juice
Wash everything. Fresh juice is not cooked or pasteurized, so wash all produce well and keep your cutting board clean.
Know the risk. Unpasteurized juice is not recommended for young children, older adults, pregnant people, or anyone with a weak immune system.
Flag the allergens. The recipe has no top allergens, but celery and apple trigger reactions in some people, so check with guests.
Remove kale stems. The thick stems taste bitter and add fiber that clogs some juicers, so strip them out first.
Start small with ginger. A thumb sized piece can overpower the glass, so begin with a half inch and add more if you like.
Use cold produce. Chill the vegetables first so the juice tastes crisp and does not need much ice.
Skip the sugar. If it tastes sharp, add a second small apple instead of honey or sugar, which keeps the flavor fresh.
Check trusted guidance. Read the FDA safe food handling guidance for washing fresh produce.
Frequently Asked Questions About Kale Cucumber Green Juice
Do I need a juicer for kale cucumber green juice?
No. A blender with one cup of cold water and a fine mesh sieve produces a similar juice with only a little extra work.
How long does kale cucumber green juice keep?
It stays fresh in a sealed jar in the refrigerator for up to twenty four hours, and the flavor is brightest right after juicing.
How do I make kale cucumber green juice taste less bitter?
Remove the kale stems, add more apple, and squeeze in extra lemon juice, since sweetness and acid balance bitter greens.
Can I add other greens?
Yes. Romaine, parsley, or cilantro can replace some of the kale, and each one changes the flavor in a different way.
Should I drink it on an empty stomach?
You can drink it any time, but it is light, so pair it with food if you need a full breakfast.
Kale Cucumber Green Juice
Equipment
- Juicer or blender
- Fine mesh sieve
- Cutting board
- Sharp knife
Ingredients
Main Ingredients
- 2 cup kale stems removed, chopped
- 2 cup baby spinach packed
- 1 medium cucumber cut into chunks
- 2 celery stalks cut into pieces
- 1 medium green apple cored and cut into wedges
- 1 medium lemon juiced
- 1 tsp fresh ginger grated, about a half inch piece
- 1 sprig fresh mint
- 1 cup cold water only if using a blender
Instructions
Cooking
- Wash. Rinse all the produce under cool running water.
- Chop. Remove the kale stems and cut the produce into pieces that fit your machine.
- Juice. Run the greens, cucumber, celery, apple, ginger, and mint through a juicer, or blend with the water and strain through a fine mesh sieve.
- Brighten. Stir in the lemon juice and adjust with extra apple or lemon.
- Serve. Pour over ice and drink right away, or refrigerate for up to twenty four hours.
