Get ready to fall in love with the Quatro Verde Citrus Salad, a symphony of greens and vibrant citrus flavors that will win over even the pickiest eaters! With its simple yet divine medley of fresh ingredients, this kale salad promises a charming, repeatable experience that will leave your taste buds singing.
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Why you will love this Quatro Verde Citrus Salad
This kale salad is my most requested salad in my home. This may become the most repeatable salad in your home. You will be able to convert many kale haters into kale lovers and they will probably thank you for it too.
Ingredients for Quatro Verde Citrus Salad
While I aim to delve into the flavor nuances and offer some nutritional insights for each ingredient, the undeniable reality is that when combined, this salad delivers 100% deliciousness!
- Lacinato Kale: Provides a robust, earthy flavor and is rich in vitamins A, C, and K, supporting immune function and bone health. You can read a little more below why I specifically only use lacinato kale.
- Basil: Adds a fresh, aromatic taste and is packed with antioxidants, helping to reduce inflammation and promote heart health.
- Green Olives: Offer a tangy, spicy kick and contain healthy fats and antioxidants, supporting heart health and reducing oxidative stress.
- Avocado: Contributes a creamy texture and is high in monounsaturated fats, aiding in nutrient absorption and promoting skin health.
- Mini Persian Cocktail Cucumbers: Offer a crisp, refreshing taste and provide hydration and essential nutrients, such as vitamins and minerals, supporting overall health and well-being.
- Dubliner Cheese: Provides a sharp, nutty flavor and is a good source of calcium and protein, supporting bone health and muscle function. Dubliner Cheese has made the world a better place, the sun shines a little brighter because of it. That’s why I have it in my fridge at all times.
Why specifically the blue lacinato kale?
Blue lacinato kale, also known as dinosaur kale is a very likable variety and stands apart from other kale varieties due to its distinctively dark blue-green, heavily wrinkled leaves. Unlike the curly kale commonly found in grocery stores, Lacinato kale boasts a smoother texture and a slightly sweeter, more delicate flavor profile. Its leaves are long and narrow, resembling the rough skin of a dinosaur, hence the nickname. This variety is particularly prized for its tenderness and versatility in cooking, as it can be enjoyed raw in salads, sautéed, or added to soups (think Zuppa Toscana, yum!) and stews without becoming overly tough or bitter. Additionally, Lacinato kale is packed with nutrients, including vitamins A, C, and K, as well as calcium, potassium, and fiber, making it a powerhouse ingredient for promoting overall health and well-being.
How to make Quatro Verde Citrus Salad
- Prepare the Simple Citrus Dressing
- Wash, rinse and de-stem the blue lacinato kale and chop into approximately 1” pieces. Add the dressing to the prepared kale and rub the dressing gently into the kale to soften the leaves.
- Chop about 15 fresh basil leaves. You can roll them together and cut with a knife or snip with kitchen sheers.
- Slice the tangerine chili marinated green olives by Divina into halves or thirds. You can typically find these at the olive bar in your grocer. If you cannot, the Castelvetrano Green Olives by Divina are a nice alternative. The tangerine chili green olives play a big role in this salad, but don’t sweat it if you can’t find them.
- Peel and cube half of one fresh avocado.
- Slice the mini Persian cocktail cucumber into ¼” wheels. Half of an English cucumber is a nice alternate as well, but cut the wheels in half.
- Toss the basil, olives, avocado, and cucumbers (the four greens) into the kale, then garnish the top of the tossed salad with some microbladed Dubliner cheese. I like to grate some extra cheese for the table to allow guests to add more cheese if desired.
Make it a meal!
Elevate this kale salad into a hearty dinner meal with cooked wild rice, chopped walnuts, pairing it with a side of salmon for a remarkable dining experience.
Mini Persian cocktail cucumbers vs. English Cucumbers:
Mini Persian cocktail cucumbers differ from English cucumbers primarily in size and texture. Persian cucumbers are smaller and more slender, typically measuring about 4-6 inches in length, whereas English cucumbers are longer and usually grow to about 8-12 inches. Persian cucumbers have thin, tender skins that are less bitter and virtually seedless, making them ideal for snacking or slicing into salads without the need for peeling or deseeding. They also have a crisp, crunchy texture and a slightly sweeter flavor compared to English cucumbers. Persian cucumbers are known for their refreshing taste and are often favored for their convenience and versatility in various culinary applications, from appetizers to garnishes. Additionally, their petite size makes them perfect for serving whole or halved in cocktails and hors d'oeuvres.
Quatro Verde Citrus Salad
Ingredients
Simple Citrus Dressing
- 1 Lemon Zest and Juice
- 1 Tbs Honey
- 1 Shallot medium, finely chopped
- ⅓ c Olive Oil extra virgin
- Black Pepper crushed
The Salad with the Four Greens
- 2 Bunches Lacinato Kale a.k.a. blue dinosaur, stemmed & chopped
- ½ c Basil Fresh, chopped (about 15 leaves)
- ½ c Green Olives tangerine & chili marinated by Divina
- 1 Avocado
- 4 small Persian cocktail cucumbers cut into wheels
- 4 oz Dubliner Cheese micro bladed (sub with parmesan or romano)
Instructions
- Prepare the Simple Citrus Dressing
- Wash, rinse and de-stem the blue lacinato kale and chop into approximately 1” pieces. Add the dressing to the prepared kale and rub the dressing gently into the kale to soften the leaves.
- Chop about 15 fresh basil leaves. You can roll them together and cut with a knife or snip with kitchen sheers.
- Slice the tangerine chili marinated green olives by Divina into halves or thirds. You can typically find these at the olive bar in your grocer. If you cannot, the Castelvetrano Green Olives by Divina are a nice alternative. The tangerine chili green olives play a big role in this salad, but don’t sweat it if you can’t find them.
- Peel and cube half of one fresh avocado.
- Slice the mini Persian cocktail cucumber into ¼” wheels. Half of an English cucumber is a nice alternate as well, but cut the wheels in half.
- Toss the basil, olives, avocado, and cucumbers (the four greens) into the kale, then garnish the top of the tossed salad with some microbladed Dubliner cheese. I like to grate some extra cheese for the table to allow guests to add more cheese if desired.
Notes
- Make it a meal!
- Elevate this salad into a hearty dinner meal with cooked wild rice, chopped walnuts, pairing it with a side of salmon for a remarkable dining experience.
Nutrition
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