Emerald Isle Greenscape Salad (Printable View)

A fresh mix of greens, kiwi, and mozzarella enhanced by a basil pesto drizzle for a colorful dish.

# Ingredient List:

→ 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 green olives, pitted and sliced
08 - 1 oz fresh basil leaves

→ Dressing

09 - 3 tbsp basil pesto (store-bought or homemade)
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 cut into thin strips
14 - 1 tbsp crème fraîche or Greek yogurt (optional)

# How to Make:

01 - Arrange the baby spinach and arugula evenly on a large serving platter to form a lush base.
02 - Distribute the thin cucumber slices and diced green bell pepper over the greens for vibrant color contrast.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives across the base to add depth and texture.
04 - Tuck fresh basil leaves throughout the salad to infuse aromatic freshness and enhance the green color palette.
05 - Whisk basil pesto, olive oil, lemon juice, salt, and pepper until well combined to make the dressing.
06 - Drizzle the dressing evenly over the entire arrangement to meld the flavors.
07 - Arrange mozzarella pieces in a meandering line across the salad. Optionally, add dollops of crème fraîche or Greek yogurt for extra creaminess.
08 - Present the salad promptly to preserve the vibrant hues and textures before tossing.

# Expert Tips:

01 -
  • It's a showstopper that looks like you spent hours, but honestly, you'll have it ready in half an hour
  • Every single ingredient is something you probably already have or can easily grab, and it's naturally vegetarian and gluten-free
  • The flavors are so fresh and vibrant that it actually tastes as good as it looks—no compromises
02 -
  • The moment you add the dressing, the colors start to fade slightly, so serve this immediately after dressing if you want that stunning visual impact—or dress it just before eating
  • Thin slicing is your secret weapon here—it's what lets the light play off those green ingredients and makes everything feel elegant instead of just like a pile of vegetables
03 -
  • Keep all your ingredients cold until the last moment—this salad is best served fresh, and cold greens maintain their crispness and vibrant color longer
  • Tear the mozzarella by hand instead of cutting it with a knife, which bruises the cheese and makes it look less delicate and beautiful on the plate
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