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Green Juice Salad: Guest Blogger

Food first is SAVEURs 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.

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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)

Salad:

  • 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

Ginger vinaigrette:

  • 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.

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