Food first is SAVEUR’s motto. This week the magazine’s senior web editor, Helen Rosner, is sharing her favorite recipes and culinary picks in honor of our limited edition Birchbox Home: From the Garden collection.
Everyone’s recipe for green juice is always a little different, but no matter how many vitamin-packed fresh fruits and veggies you add in there, it’s still just juice. It’s fine as a thirst-quencher, but it will never fly as a real meal for me. That said, I do love the savory/sweet combination of dark leafy greens, crisp water-based vegetables, the bright tang of lemon, and the sweet n’ spicy punch of apple and ginger.
So rather than cutting up the produce, putting it in a blender, and drinking it, I simply make a salad. It’s filled with all your favorite juice ingredients and particularly great topped with a sprinkle of sunflower seeds or some sliced avocado.
Green Juice Salad
Makes two servings (or one big dinner)
- 2 cups finely sliced curly kale
- 1 tbsp. fresh-squeezed lemon juice (from 1/2 lemon)
- 1 cup watercress, chopped into 2-inch pieces
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup sliced celery
- 1/4 cup sliced cucumber
- 1/2 apple or pear, sliced thin
- 2 tbsp. fresh-squeezed lemon juice (from 1 whole lemon)
- 2 tsp. fresh-grated ginger (from about a 2.5-inch piece)
- 2 tbsp. extra-virgin olive oil
- 1/4 tsp. fresh-ground black pepper
- 1/4 tsp. sea salt
In a large bowl, toss the kale in the lemon juice to help the leaves soften and allow to rest for five minutes.
While you wait, combine all the vinaigrette ingredients in a small jar with a lid (an old jam jar is perfect for this) and shake vigorously for 45-60 seconds. Add watercress, parsley, celery, cucumber, and apple or pear to the kale, drizzle with dressing, toss, add more salt and pepper to taste and enjoy.