A sophisticated green juice with cucumber and fennel providing a refreshing anise note, balanced by green apple and a whisper of dill.

Wash all produce and trim fennel fronds.
Cut cucumber and fennel into juicer-friendly pieces.
Quarter the apple, removing core.
Juice cucumber first, then fennel and apple.
Add dill and lemon through the juicer last.
Serve over crushed ice for a spa-like experience.
Enjoyed Cucumber Fennel Cooler? Try Thai Basil Chicken Stir-Fry — Quick complementary meal.
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