Quatro Verde Citrus Salad
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 salad promises a charming, repeatable experience that will leave your taste buds singing.
Servings 4
Calories 450kcal
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.