1/2 cucumber, cut into 1-inch chunks
2 ribs celery, cut into 1-inch chunks
1 ripe pear or 1 Granny Smith apple, cored and cut into 1-inch chunks
3 tablespoons freshly squeezed lemon juice (1 lemon)
In a high-powered blender, combine the cucumber, celery, pear or apple, and lemon juice and pulse until combined. Add the kale, spinach, parsley, and 1/4 cup water and push down on the mixture with a wooden stick or the end of a wooden spoon. Pulse several times to combine, then blend until smooth, adding a little more water if you want a thinner consistency. Pour into glasses and serve immediately.
Reprinted with permission from The Yellow Table published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck