Crisp, tart, earthy, bright­--and powerful, too, with a whopping 7g protein from the parsley and kale. For extra sweetness, choose a sweeter variety of apple, such as Fuji or Gala.

Katie Barreira
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 1; Pulp 1 1/2 cups (serving size: about 8 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Juice in an electric juicer, alternating the dry (kale and parsley) and juicy (apple and lemon) ingredients. Serve immediately.

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  • Pulp Fix: Mix into potato pancake or latke batter for a green, zesty boost.

Nutrition Facts

157 calories; fat 1.9g; saturated fat 0.3g; mono fat 0.3g; poly fat 0.6g; protein 7g; carbohydrates 37g; fiber 2g; cholesterol 0mg; iron 8mg; sodium 98mg; calcium 294mg; sugars 19g; added sugar 0g.
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