Wash all produce thoroughly under running water and pat dry to remove excess moisture.

Cut the green apple into quarters lengthwise and remove the core to prevent bitterness and juicer jams.

Peel the cucumber and lemon, removing the skin to reduce pesticides and minimize grit.

Use a spoon to scrape off the skin from the 1/2-inch piece of fresh ginger.

Feed the spinach and kale into the juicer first, alternating with celery chunks to help push the greens through.

Add the cucumber and remaining celery pieces to the juicer and process until smooth.

Juice the apple quarters, lemon halves, and ginger to finish, helping to push any remaining greens through.

Stir the juice well if using a centrifugal juicer to recombine settled bits, pour into glasses, and serve immediately or refrigerate in an airtight container for up to 48 hours.