Jared Van Camp Green Smoothie Recipe - Nellcote, Chicago

Ingredients

• 1 large cucumber, peeled and roughly chopped
• ½ teaspoon grated ginger
• Juice of half a lemon
• ½ teaspoon coarse sea salt
• 1 celery stalk, finely chopped
• ½ avocado, peeled and pit discarded
• 3 sprigs parsley, roughly chopped
• 3 kale leaves, thickest part of the rib removed, leaves roughly chopped
• 1 Swiss chard leaf, thickest part of the rib removed, roughly chopped
• 1 cup crushed ice (or 1½ cups cubed)

Directions

1. In a blender, puree the cucumber until liquidized. Set a fine-mesh strainer lined with cheesecloth over a medium bowl and strain the cucumber juice, discarding the solids.
2. Transfer the strained cucumber juice back to the blender and add the ginger, lemon juice, sea salt and celery and blend until smooth, about 15 seconds. Add the avocado, parsley, kale, Swiss chard and ice and blend until smooth, adding water by the teaspoon if the smoothie needs thinning, about 30 seconds. Serve immediately.