A vibrant layered salad featuring fresh greens, kiwi, olives, and a creamy cheese accent.
# What You 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 (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 or thinly sliced
14 - 1 tbsp crème fraîche or Greek yogurt (optional)
# Steps:
01 - Arrange baby spinach and arugula evenly on a large serving platter to create the foundation.
02 - Layer thin slices of cucumber and diced green bell pepper uniformly over the greens for color variation.
03 - Distribute kiwi slices, halved green grapes, and sliced green olives artistically across the salad for depth and texture.
04 - Tuck fresh basil leaves throughout to infuse aromatic freshness and enhance the green palette.
05 - Whisk together basil pesto, extra-virgin olive oil, lemon juice, salt, and pepper until emulsified.
06 - Drizzle the dressing evenly over the entire salad to coat all ingredients lightly.
07 - Arrange torn or sliced mozzarella in a meandering line across the salad. Optionally, add dollops of crème fraîche or Greek yogurt along the mozzarella for extra creaminess.
08 - Present the salad promptly to preserve its vibrant layers and textures before tossing.
