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30 Minutes or Less

Green Blender Juice (How to Make Juice Without a Juicer)

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green blender juice being poured into a glass, garnished with a lemon slice

The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!

green blender juice being poured into a glass, garnished with a lemon slice

What You’ll Need For This Recipe

Blender – I used my for this green juice recipe. It’s certainly an investment, but my gosh is it powerful! The is a total work horse and if you ask me, worth EVERY penny. I even purchased mine “reconditioned,” which is just a fancy way of saying “used,” and it’s so far lasted me four years and three moves! However, if you don’t have a Vitamix and don’t feel like investing in one at the moment (I get it), you can simply use whatever blender you have. And if your blender isn’t large enough to fit all the fruit and veggies at once, simply split the recipe up into two batches.

Nut Milk Bag or Fine Mesh Strainer – I purchased my very inexpensive nut milk strainer bag off Amazon 5+ years ago. If you don’t own a nut milk bag, you have two options. You can either buy one, which happens to be my recommended option, since it’s also an important tool in my dairy-free coffee creamer recipe! Or, you can use a fine mesh metal strainer instead. Though beware, a metal strainer won’t catch nearly as much pulp as a nut milk bag will, resulting in a grainier green juice.

Fresh Vegetables – Any and all fresh vegetables are welcome to this green blender juice party! The specific ones we use are cucumber, celery, kale, fresh ginger, lemon, and some green apple for a hint of sweetness. I highly recommend purchasing organic produce for this recipe, since there’s no cooking involved to kill off any gnarly chemicals. Also, since everything’s being blended together – simply give the vegetables a couple quick chops, nothing too precise.

Top Tips

  • Store the fresh fruits and vegetables in the fridge before making your juice. This’ll ensure it blends up extra cold and refreshing! Warm green juice is OK, but definitely not nearly as enjoyable as cold green juice.

  • Get innovative with the pulp from your green blender juice! Add it to smoothies, popsicles, or I’ve even seen people use it in baked goods. It’s always a goal of mine to be as low-waste as possible in the kitchen, so if all else fails, I’ll simply add my leftover pulp to the compost pile.

  • Any fresh, homemade juice is best enjoyed immediately after making! This is when the most vitamins and minerals are available, leading to more nutrients to fuel your body and leave you feeling amazing. However, you can store any leftover green juice in an airtight container in the fridge for up to two days.

Other Tasty Additions

Feel free to add or substitute your favorite fruits or veggies, such as:

  • Carrots
  • Beets
  • Oranges
  • Pineapple
  • Lime Juice
  • Strawberries
  • Blueberries
  • Pears
  • Turmeric
Green Blender Juice (How to Make Juice Without a Juicer)
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Green Blender Juice (How to Make Juice Without a Juicer)

0 from 0 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Total time

10

minutes

The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!

Ingredients

  • 1 large cucumber, chopped

  • 1 bunch celery, chopped

  • 2 green apples, chopped

  • 1 bunch kale, chopped

  • 1-inch piece ginger, peeled

  • 1 lemon, juiced

  • 1 cup water

Directions

  • Add all ingredients to blender and blend until smooth.
  • Place a nut milk bag or fine mesh strainer over a large bowl and pour juice through bag or strainer. Squeeze out as much juice as possible and discard pulp.
  • Store in an airtight container in the fridge for up to 2 days.

Recipe Video

Notes

  • No need to remove any seeds or stems from your fresh fruits and vegetables! Simply run a knife through everything, making it just small enough to blend.

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30 Minutes or Less

Swiss Chard Salad (Vegan, Gluten-Free)

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swiss chard salad on a plate with a fork and sunflower seeds on the side

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

swiss chard salad on a plate with a fork and sunflower seeds on the side

Why Swiss Chard?

Swiss chard is a nutritional POWERHOUSE! It’s jam-packed with vitamins, minerals, and antioxidants. But before I really get into how healthy this Swiss chard salad is for you, let’s first talk about its taste. Swiss chard is sort of a cross between kale and spinach. It’s not quite as tough as kale, but also not as light as spinach. Swiss chard is most commonly cooked or sautéed to help break down its hearty texture. Though, like any raw fruit or vegetable, when you cook Swiss chard, you lose much of its nutritional benefits.

Admittedly, Swiss chard can be tough to chew when raw. HOWEVER, the method in the Swiss chard salad recipe below provides this veggie with the right ingredients and steps to break down on its own – without any exposure to heat. I don’t know about you, but to me, that’s a total win WIN. Swiss chard is a warm-weather vegetable, peaking from early spring to late fall. Unlike other lettuces, it can withstand hotter temperatures making it the last-man-standing during brutal July/August heatwaves. My parents have harvested a large amount of this hearty green vegetable over the last few months. And aside from its health benefits, that was one of the main reasons why I came up with this easy salad recipe!

Ok now back to the nutritional benefits! Swiss chard is full of:

  • Calcium (builds strong bones and teeth)
  • Vitamin C (aids in growth, development, and repair of all body tissues)
  • Iron (gives you energy and is vital to growth and development)
  • Vitamin E (big time antioxidant and protects body against free radicals)
  • Magnesium (supports a healthy immune system and muscle function)
  • Potassium (maintains heartbeat and a healthy blood pressure)
  • Vitamin A (great for skin health and cell growth!)
  • Folate (helps convert carbs into energy)
  • Vitamin K (positively contributes to bone, cognitive, and heart health)
  • Fiber (regulates hunger and blood sugar)

What You Need To Make Swiss Chard Salad

Sunflower Seeds – The sunflower seeds give this easy vegan salad recipe an irresistible crunch! Raw, cooked, unsalted, or salted will all taste equally as delicious in this dish – so use whichever kind you’d like. I went with roasted and salted sunflower seeds and they tasted incredible. This easy-to-find seed acts as a healthier crouton in this Swiss chard salad recipe. However, if you don’t have sunflower seeds, feel free to use any kind of seed or nut you’d like!

Red Wine Vinegar – The acidity in this vinegar is what helps to break down the fibers in swiss chard, therefore making it easier to eat and digest. Red wine vinegar is delightfully tangy, a little fruity, and has just a touch of sweetness. Additionally, I should probably mention just a few of the health benefits of red wine vinegarl. Red wine vinegar has been proven to lower blood pressure and blood sugar, as well as cholesterol. Therefore, as if the swiss chard wasn’t enough, this dressing addition makes this salad even healthier!

Swiss Chard Salad (Vegan, Gluten-Free)
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Swiss Chard Salad (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Chilling Time

15

minutes
Total time

20

minutes

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

Ingredients

  • 1 bunch Swiss chard, chopped

  • 1/2 cucumber, sliced

  • 1 bell pepper, thinly sliced

  • 4-5 radishes

  • 1/4 cup sunflower seeds, see Notes

  • For the vinaigrette:

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar, see Notes

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

Directions

  • Mix all vinaigrette ingredients together in a large bowl then add in the vegetables and toss to coat. Cover and refrigerate for 15-20 minutes before serving.

Recipe Video

Notes

  • Sunflower Seeds: Feel free to use whatever kind of seed or nut you’d like in place of the sunflower seeds in this recipe! Pumpkin seeds, chopped walnuts, or sliced almonds would also make great additions.
  • Red Wine Vinegar: If you don’t have red wine vinegar, you can use white wine vinegar, apple cider vinegar, or balsamic vinegar instead.

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30 Minutes or Less

Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

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tzatziki dressing being poured over a gyro salad

This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

tzatziki dressing being poured over a gyro salad

So basically, I woke up one morning craving a gyro. Though when I searched for recipes, they all seemed way too complicated (yes, even for me) to make. And that my friends, is how the gyro salad was born. I wanted to keep this Greek-inspired recipe as similar to the traditional gyro wrap as possible. Therefore, I was sure to include every classic seasoning, herb, and flavor. The only thing I changed for this gyro salad was the method! First, you sautée the ground meat instead of baking and slicing it. Then, you quickly mix together the homemade tzatziki dressing with just a few simple ingredients. Lastly, you throw all of the ingredients in a bowl, drizzle it with that tangy dressing and enjoy! Also, I’m just going to say it, I could drink this tzatziki dressing with a straw – it’s that good!

What You Need To Make Gyro Salad with Tzatziki Dressing

Ground Beef + Ground Lamb – These two meats are traditional to any gyro recipe. If you’re not a fan of either ground meat, you can easily leave it out! Also, feel free to use ground turkey instead.

Dairy-Free Sour Cream – I use and love Kite Hill Dairy-Free Sour Cream. It’s deliciously creamy, perfectly tangy, and tastes incredibly similar to the real thing. However, any dairy-free sour cream would work here. And if you can’t find dairy-free sour cream, a dairy-free plain and unsweetened yogurt will also do the trick!

Fresh Dill – The star herb of this gyro salad show! Fresh dill brings on much of the irresistible flavor of this dressing. I highly recommend you use fresh dill instead of dried dill, it simply won’t taste the same. Additionally, you’ll be able to sprinkle any extra fresh dill on top of your finished gyro salad for even MORE delicious flavor!

Adjust This Recipe To Your Dietary Needs

  • Use Regular Sour Cream: Feel free to use an equal amount of regular sour cream if you’re not dairy-free!
  • Add Feta: For all my cheese-lovers out there, a sprinkling of crumbled feta cheese would make the PERFECT addition to this gyro salad.
Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)
Print

Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

Ingredients

  • For the gyro meat:

  • 1 tablespoon olive oil

  • 1/2 onion, finely chopped

  • 1 pound ground beef

  • 1 pound ground lamb

  • 3 garlic cloves, minced

  • 1 tablespoon dried rosemary

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • For the dairy-free tzatziki dressing:

  • 1 cup dairy-free sour cream, see Notes

  • 3 tablespoons fresh dill, chopped

  • 2 teaspoons lemon juice

  • 2 garlic cloves, minced

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • For the salad:

  • 6 cups romaine lettuce, chopped

  • 1/2 red onion, sliced

  • 1/2 cup kalamata olives

  • 1 cup cherry tomatoes, sliced

  • 1 cup cucumber, sliced

  • 1/4 cup fresh dill, chopped

Directions

  • Add all gyro meat ingredients to a large skillet over medium heat and cook until meat is no longer pink, breaking it up in the process. Strain any unwanted rendered fat from the meat.
  • Add all tzatziki dressing ingredients to a small bowl and mix together to combine.
  • Assemble salad ingredients in a bowl, then top with gyro meat and tzatziki dressing.

Recipe Video

Notes

  • Dairy-Free Sour Cream: Feel free to use dairy-free plain and unsweetened yogurt or regular sour cream in its place.

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