Low-carb fennel and cucumber juice

Low-carb fennel and cucumber juice with lemon. A cold green juice that tastes incredibly refreshing, with a gentle aniseed note. Ideal between meals.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 36 kcal per serving
• Protein: 2 g
• Fat: 0 g
• Carbs: 7 g

Ingredients

• 1 cucumber
• 1 bulb of fennel
• 1 lemon

Method

You’ll need: juicer · chopping board · knife

1. Rinse the cucumber in cold water and cut it into rough chunks.
2. Trim the fennel bulb and cut it up for the juicer too.
3. Squeeze the juice from the lemon.
4. Put the cucumber and fennel through the juicer and mix the juice with the lemon juice.

Good to know

Pure green refreshment. The distinctive aniseed flavour of the fennel balances the watery cucumber beautifully.

Swaps

Lemon → lime (limes are usually a little smaller and give the veg a pleasant floral acidity).

Cooking tips

Don't peel the cucumber – the skin is where its strong green colour comes from.

Storage

This bittersweet juice loses its aromatic fragrance after a few hours. Always press it completely fresh.

Allergens

Completely gluten-free, lactose-free and nut-free.

Dairy-free recipes