If you want some vegetables, you could eat a salad. Then again, you could drink a produce-laden cocktail. The latter isn't quite as healthy—because, you know, alcohol—but it's a great way to infuse your beverage with leafy greens and vitamin-packed fruits. The Green Tox from Las Vegas restaurant Honey Salt does exactly that, melding healthful produce with vodka. The colorful key to this cocktail is green goodness juice, a DIY recipe featuring kale leaves and stalks, lemon, celery stalks, ginger, cucumber and Granny Smith apples that has been a staple at the restaurant ever since it opened in 2012. You can easily make it yourself by using a juicer to turn the ingredients into a bright green elixir that tastes good on its own but is also perfect for cocktails. “We wanted to offer a lighter cocktail option where you can get your nutrients and a buzz in one glass,” says Elizabeth Blau, the founder and CEO of restaurant planning and development company Blau + Associates, which operates Honey Salt. That is easily accomplished with the drink's mix of vodka, green juice, lemon juice and agave nectar. The vodka allows the fresh produce to shine through without overpowering the flavors, while the lemon juice brings additional tartness and the agave nectar balances the equation with a hint of sweetness. The Green Tox isn't quite the same as a salad, but it's a simple and tasty way to bring some nutrients and vitality to your next drink. 4 Vegetable-Heavy Cocktails You Can Make at Home