Emerald Isle Greenscape Salad (Printable)

Layered fresh greens and fruits with creamy mozzarella and basil pesto for a colorful, fresh 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
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)

# How-to:

01 - Arrange the baby spinach and arugula evenly on a large serving platter forming a fresh green base landscape.
02 - Place thin slices of cucumber and diced green bell pepper evenly over the greens to introduce color contrast.
03 - Distribute kiwi slices, halved green grapes, and sliced olives artistically across the layered greens.
04 - Tuck fresh basil leaves throughout the salad to enhance aroma and green vibrancy.
05 - Whisk together basil pesto, extra-virgin olive oil, lemon juice, salt, and freshly ground black pepper until well combined.
06 - Drizzle the prepared dressing evenly over the entire salad, ensuring thorough coverage.
07 - Arrange torn or sliced fresh mozzarella pieces in a winding line across the salad. Optionally, add small dollops of crème fraîche or Greek yogurt along this path for extra creaminess.
08 - Present the salad promptly to preserve the vibrant colors and freshness before tossing.

# Expert Advice:

01 -
  • It's a showstopper that takes just 25 minutes but looks like you spent hours in the kitchen, impressing guests without the stress
  • Every bite delivers a symphony of textures—crisp greens, juicy grapes, cool cucumber, and that silky mozzarella river that melts on your tongue
  • It's naturally gluten-free and vegetarian, so you can serve it to almost anyone without modification
02 -
  • Assemble this salad no more than 15 minutes before serving. Greens will wilt and mozzarella will start to weep if left too long. The visual impact depends on freshness and crispness.
  • Slice your kiwis last. They oxidize and lose their brightness if exposed to air too long, and their juice will stain your delicate greens if given the chance.
  • The river of mozzarella isn't just for show—it's actually functional. It creates pockets of richness that balance the acidity of the dressing and keeps bites from becoming too salad-heavy.
03 -
  • Pat your greens completely dry before arranging them. Any excess water will dilute your dressing and create puddles instead of a clean presentation.
  • Use a large platter rather than a bowl. The extra surface area lets you create that landscape effect and makes serving easier without everything collapsing.
  • If you're concerned about it wilting, prepare everything on separate plates and assemble at the last moment, or present the components separately and let guests build their own salads—it's just as beautiful and stays fresh longer.
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