Emerald Isle Greenscape Salad (Print Version)

Layered green ingredients paired with creamy white cheese create a vibrant, fresh salad bursting with flavor.

# Components:

→ Greens & Base

01 - 3.5 oz baby spinach leaves
02 - 1.75 oz arugula
03 - 1 small cucumber, thinly sliced
04 - 1 green bell pepper, diced

→ Green Accents

05 - 2 kiwis, peeled and sliced
06 - 3.5 oz green grapes, halved
07 - 1.75 oz pitted green olives, sliced
08 - 1 oz fresh basil leaves

→ Dressing

09 - 3 tbsp basil pesto
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - Salt and freshly ground black pepper, to taste

→ Cheese River

13 - 3.5 oz fresh mozzarella, torn into small pieces or thin strips
14 - 1 tbsp crème fraîche or Greek yogurt (optional)

# Directions:

01 - Arrange the baby spinach and arugula evenly on a large serving platter to create a lush green foundation.
02 - Evenly distribute thinly sliced cucumber and diced green bell pepper over the greens, ensuring a balanced color layout.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives across the salad for depth and textural variety.
04 - Interspace fresh basil leaves throughout the salad to provide aromatic freshness and enhance the green palette.
05 - Combine basil pesto, extra-virgin olive oil, lemon juice, salt, and black pepper in a bowl and whisk until emulsified.
06 - Drizzle the prepared dressing evenly over the entire salad to unify flavors.
07 - Arrange mozzarella pieces in a winding line across the salad surface to simulate a river; optionally, add small spoonfuls of crème fraîche or Greek yogurt along this path for extra creaminess.
08 - Serve immediately to preserve vibrant colors and fresh textures, inviting guests to admire the layered green landscape before tossing.

# Expert Advice:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, but comes together in just 25 minutes.
  • Every bite delivers layers of texture and flavor—crisp greens, juicy grapes, bright kiwi, and that silky mozzarella river.
  • It's naturally vegetarian, gluten-free, and adaptable to whatever's in your produce drawer.
02 -
  • The mozzarella river must be arranged at the last moment. If it sits too long, it releases moisture that can make the salad look tired. Add it right before serving.
  • Don't slice your cucumber and kiwis until you're ready to assemble. These watery vegetables will start to oxidize and brown at the edges once cut, and you want everything looking fresh and bright.
03 -
  • If you're making pesto from scratch, use blanched basil (briefly dipped in boiling water, then ice bath) instead of raw basil. It keeps that brilliant green color longer and won't oxidize to brown.
  • Pat your greens completely dry before assembling. Any moisture will dilute the dressing and make the salad look sad by the time it reaches the table.
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