Ingredients :

• Cucumber — The true pillar of the recipe. Keep the skin — it gives the green color and concentrates a good part of the nutrients. A seasonal cucumber has a frank plant-like smell as soon as it’s cut, almost herbaceous. Outside of the season, English cucumbers in plastic wrap work very well too. No need to deseed it.
• Green apple — The Granny Smith is made for this role. Tangy, not very sweet, it balances the freshness of the cucumber without feeling heavy. Leave the skin on — it brings fiber and a slight bitterness that cuts well through the mint. Avoid red apples that are too sweet; they overpower the other flavors.
• Fresh mint — A real handful, not two symbolic leaves. It’s what gives this smoothie character — without it, it’s just diluted cucumber juice. Peppermint gives an intense and almost menthol-like edge. Spearmint is rounder, less aggressive. Both work.
• Hemp seeds — The ingredient that changes the texture. Three tablespoons in the blender, and the smoothie gains a slight creaminess, as if you had added a dollop of tahini. They also provide unsaturated fats that help you last until the next meal. If you don’t have any, a tablespoon of ground flaxseeds does the trick.