This is the best Green Juice Recipe — bright, refreshing, and simple to make. It blends kale, cucumber, lemon, celery, spinach, green apple, and ginger into a crisp, nutrient-packed drink.
This is the best green juice!
Green juice is a great way to start the day. I enjoy a glass in the morning to boost vegetable intake without replacing a full meal. Over the years I’ve found juicing to be an easy, enjoyable habit that helps me consume more greens than I would at one sitting.
If you want to add more vegetables to your routine, juicing makes it effortless. A single batch of juice concentrates the flavor and nutrients of several servings of produce into a drinkable form.
When I began juicing as a teenager, I often made large batches to drink in the morning. Today I still appreciate how light and cooling a fresh green juice feels first thing in the day.
Ingredients to make green juice
Here are the ingredients and the basic preparation so you can make this green juice at home.
- 1 bunch of kale: washed and stems removed
- 1 lemon: peeled
- 6 stalks of celery: washed
- 1 large cucumber: peeled
- 2 cups baby spinach
- 2 green apples: washed and cored
- 1 inch piece of ginger: peeled
How to make green juice
Step 1: Wash and prepare your produce. Core apples to avoid seeds. Peel the lemon if you prefer a milder citrus note—its peel can be strong in a cold-pressed juice. Cutting ingredients into long strips or smaller pieces helps most juicers handle them more easily.
Joy’s Tip
Peeling the cucumber is optional, but some juicers work more smoothly without the thick skin. If you like a slightly sweeter juice, add an extra apple to soften the vegetable flavors while you adjust to green juices.
The lemon and apples balance the leafy greens, giving this juice a pleasant, refreshing taste that’s approachable even if you’re new to vegetable juices.
Step 2: Feed all ingredients through your juicer. Taste and adjust—if it’s too vegetal, add another apple or a squeeze more lemon. Serve the juice immediately for the best flavor and nutrient retention, or store as described below.
This recipe is beginner-friendly and a great way to increase your fruit and vegetable intake with minimal effort. Drinking a glass of cold-pressed green juice is a convenient way to enjoy several servings of produce in one go.
How many calories are in a cup of green juice?
Calories vary by exact produce and size, but this green juice averages about 88 calories per cup. A typical serving size in this recipe is listed below in the nutrition panel.
What to do with leftover juicing pulp
Leftover pulp has several uses: add it to soups or stews for extra texture, mix it into muffins or vegetable patties, fold a small amount into bread dough, or add it to compost. If you don’t want to reuse it, composting is an eco-friendly option.
Is juicing or blending better?
Both methods have benefits. Juicing separates liquid from fiber, concentrating vitamins and minerals into an easily absorbed drink. Blending preserves all the fiber, producing a thicker beverage that can be more filling. I use juicing when I want a light, concentrated boost of vegetables, and blending when I want a fuller, meal-like smoothie.
For those new to vegetable drinks, this green juice is mild and refreshing thanks to the apple and lemon, making it an easy introduction to fresh green juices.
The combination of lemon and apple gives this drink a bright, slightly sweet profile you’ll likely crave once you get used to it.
Storing
Fresh juice tastes best immediately, but you can store it safely for short periods. Keep green juice in a glass jar or bottle with an airtight lid, filled to the brim to minimize oxidation. Refrigerate and consume within 24 hours for the best flavor and nutrition. I keep 4 oz, 8 oz, and 16 oz jars on hand for storing different portions.
More Juicing Recipes
- Cucumber Juice
- Spinach Juice
- Green Apple Juice
- Immunity Shots
- Carrot Orange Juice
- Kale Juice
- Vegetable Juice
- Carrot Juice
- Celery Juice
- Pineapple Cucumber Juice
Green Juice Recipe
Ingredients
- 1 bunch of kale, washed and stems removed
- 1 lemon, peeled and quartered
- 6 stalks of celery, washed
- 1 large cucumber, peeled and cut into long strips
- 2 cups baby spinach
- 2 green apples, cored and sliced
- 1 inch piece of ginger, peeled
Instructions
- Wash and prepare the fruits and vegetables.
- Add all ingredients to the juicer and process until smooth.
- Serve immediately or store leftover green juice in an airtight glass container in the refrigerator for up to 24 hours.
Nutrition
Serving: 14 oz Calories: 150 kcal
Carbohydrates: 37 g, Protein: 4 g, Fat: 1 g
Sodium: 55 mg, Potassium: 786 mg, Fiber: 9 g, Sugar: 23 g
Vitamin A: 5932 IU, Vitamin C: 77 mg, Calcium: 153 mg, Iron: 2 mg