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This healthy tomato-vegetable juice recipe contains all the components of a healthy salad, such as lettuce, tomato, bell pepper, celery and carrot, but with less salt than bottled vegetable juice blends.

EatingWell Magazine, September/October 2013; updated November 2022


Recipe Summary

15 mins
15 mins

What Type of Juicer Should I Use?

There are two main categories of juicers: high-speed and low-speed. High-speed centrifugal juicers process fruits and vegetables at a higher speed through contact with a spinning shredder against a mesh filter. Low-speed masticating juicers process fruits and vegetables at a lower speed, producing less heat and noise and extracting more juice than high-speed juicers. Both categories of juicers work well for this recipe. Learn more about the different types of juicers and tips on how to start juicing.

How to Make Juice with a Blender

No juicer? No problem. You can make this tomato-vegetable juice recipe in a blender.

1. Coarsely chop all of the ingredients. Place the romaine, chives and tomatoes in the blender and process until liquefied. Add the remaining ingredients; blend until liquefied.

2. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth.

3. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain your hands.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • Working in this order, process lettuce, chives, tomatoes, jalapeño, bell pepper, celery and carrot through a juicer according to the manufacturer's directions.

  • Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.



Nutrition Facts

about 8 ounces
46 calories; protein 1g; carbohydrates 9g; dietary fiber 2g; sugars 7g; vitamin a iu 3250IU; vitamin c 42.6mg; folate 134.5mcg; calcium 81.8mg; iron 1.5mg; magnesium 55.2mg; potassium 466mg; sodium 82mg; thiamin 0.2mg.