Emerald Isle Greenscape Salad (Printable Version)

A colorful salad layered with spinach, kiwi, olives, and creamy mozzarella to brighten any meal.

# What You'll Need:

→ 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)

# Directions:

01 - Arrange baby spinach and arugula evenly on a large serving platter to form a lush foundation.
02 - Distribute thinly sliced cucumber and diced green bell pepper over the greens to create color variation.
03 - Scatter kiwi slices, halved green grapes, and sliced green olives across the base for depth and textural contrast.
04 - Tuck fresh basil leaves throughout the salad to enhance aroma and visual appeal.
05 - Whisk together basil pesto, olive oil, lemon juice, salt, and pepper until emulsified.
06 - Drizzle the dressing evenly over the entire salad to coat ingredients lightly.
07 - Arrange torn mozzarella pieces in a meandering line across the salad; optionally, dot with crème fraîche or Greek yogurt for added creaminess.
08 - Present immediately to preserve vibrant colors, allowing guests to admire before tossing.

# Expert Suggestions:

01 -
  • It's a conversation starter—your guests will actually stop and admire what's on the table before eating
  • Completely gluten-free and vegetarian, so everyone at your table can enjoy it without compromise
  • Takes only 25 minutes from fridge to table, yet feels like you spent hours in the kitchen
  • The creamy mozzarella river adds richness without being heavy, making each bite feel intentional
02 -
  • Slice everything thinly and uniformly—it's not just about cooking technique, it's about respect for the visual beauty you're creating. Thick, uneven cuts undermine all your careful arrangement.
  • Assemble this salad within 15 minutes of serving. The greens will weep, the kiwi will oxidize, and the mozzarella will absorb too much dressing. Timing is everything in a salad that's meant to be seen before eaten.
  • The mozzarella river should be the very last thing you add, arranged just before serving. If it sits, it loses its definition and becomes a blob rather than a river.
03 -
  • Use a very sharp knife and slice all vegetables at roughly the same thickness—this creates visual harmony and ensures even, pleasant textures in every bite
  • Don't toss the salad in the kitchen; bring it to the table whole and dress it there, or let guests toss it themselves. The first moment of seeing it assembled is irreplaceable
  • If you're making this ahead, prepare the dressing and all components separately, then assemble no more than 15 minutes before serving. The salad wilts quickly once dressed
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