Ingredients

  • 1cm fresh ginger, peeled
  • 250ml apple juice (or 2 apples and 175ml iced water)
  • 2 stalks of celery, including the leaves
  • 1 cucumber (6cm long)

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 16

In most recipes you only use the stalks of celery, but did you know that fresh, green leaves are also great for cooking?

Celery leaves can be used for extra flavour in soups, stews and sauces, or processed into a smoothie, just like this recipe. They’re also great in a stir-fry, or you can substitute celery for parsley in a classic tabbouleh. 

Preparation

  1. Grate the ginger and put in a blender.
  2. Wash the celery leaves thoroughly and cut the celery stalks and cucumber into small pieces. Add to blender.
  3. Add the apple juice and blend for 30 seconds. If you’re using fresh apples instead, cut them in to small pieces and add to the blender with the water. Blend. 

 

Tips from the author

Extra tip: To keep your celery leaves fresh, wrap the leaves in a damp clean tea-towel or paper towel and store them in the fridge.

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