Ingredients :

• Cucumber — Choose one that is firm to the touch when you press on the skin. A soft cucumber will still blend, but it often has a more bitter taste. No need to peel if the skin isn’t too thick — it adds color and fiber.
• Green apple — Granny Smith is your best ally here. Its natural acidity balances the neutral profiles of the cucumber and chayote. A Golden or Fuji is too sweet — the smoothie loses all its freshness. Remove the seeds but keep the skin; it contributes to that deep green in the glass.
• Chayote — Perhaps the most unknown of the three. It’s a kind of vegetable pear, firm, with almost no taste — and that’s exactly the point. It adds volume and a slightly thickened texture without weighing down the drink. Pick a small, smooth one without soft spots. Peel it, remove the central pit, and cut into chunks.
• Lemon (optional but recommended) — A squeeze of half a lemon is the touch that wakes up everything else. Without it, the smoothie is good. With it, it’s alive. It really changes the experience from the very first sip.