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I'm not really into the super-green juices that taste like fresh lawn, but that doesn't mean I don't like green. This drink is the most refreshing green juice combination that I know. Lemon makes an important appearance here to add some brightness, and cucumber serves as the cooling core. It's essential to include a pinch of salt: without it, the cucumber flavor gets lost and the juice tastes a little flat.
How green-colored your juice will be depends on whether you've peeled the cucumber or not. It's up to you: you may want to taste a bit of peel and see if it's bitter, and avoid juicing the peel if it's been waxed.
To round out the flavor, I added celery and fennel, and though I expected the fennel flavor to stand out, this isn't a juice that anise-phobic folks need avoid. The predominant flavor here is the cucumber, backed up with bright lemon and the mingled flavors of the other vegetables. If you're into garnishes, a dollop of Greek-style yogurt would be very appropriate here, with a fennel-frond stalk or a celery stalk as a stir-stick.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.