Emerald Isle Greenscape Salad (Print)

A colorful green salad featuring spinach, kiwi, grapes, basil pesto, and fresh mozzarella.

# 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 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 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, forming a lush green foundation.
02 - Distribute the thinly sliced cucumber and diced green bell pepper over the greens for color contrast and texture.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives artistically across the salad for depth and visual appeal.
04 - Tuck fresh basil leaves evenly throughout the salad to introduce aromatic freshness and enhance the green palette.
05 - Whisk together basil pesto, extra-virgin olive oil, lemon juice, salt, and freshly ground black pepper until well blended.
06 - Drizzle the dressing uniformly over the layered ingredients to ensure balanced flavor distribution.
07 - Arrange pieces of fresh mozzarella in a winding line across the salad to resemble a river; optionally, dot with small spoonfuls of crème fraîche or Greek yogurt for added creaminess.
08 - Present immediately, allowing guests to admire the vibrant layered greens before tossing and enjoying.

# Expert Advice:

01 -
  • It's a show-stopper that looks like you spent hours in the kitchen, but honestly takes just 25 minutes
  • Every single ingredient serves a purpose—crisp, creamy, bright, earthy—it's a complete sensory experience
  • Naturally vegetarian and gluten-free, so you're not leaving anyone out of the celebration
02 -
  • Timing is everything—assemble this salad no more than 30 minutes before serving. The greens will wilt and the colors will dull if it sits too long, even without dressing.
  • Room temperature mozzarella is non-negotiable. Cold mozzarella straight from the fridge will be rubbery and won't meld beautifully with the other elements. Pull it out 15 minutes before serving.
  • Don't skip the lemon juice in your dressing—it's the secret that prevents the greens from browning and keeps everything tasting bright and alive.
03 -
  • Pat your greens completely dry before starting—any residual moisture will dilute your dressing and cause wilting. I use a salad spinner and then lay them on clean towels for a few minutes.
  • Prep all your ingredients before assembly, but don't cut anything more than 10 minutes early. Cucumber and kiwi oxidize quickly and lose their brightness, so timing your cuts to your assembly is the secret that separates a good salad from an exceptional one.
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