Chilled Fresh Oysters with Cucumber and Kale Granita

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Total Time (mins)
70
Difficulty
2
Servings
4
Ingredients
9
Total Prep Time: 70 minutes
Calories Per Serving: 90
Nutrients

Nutrition Facts

Serving Size 276g

Amount per serving
Calories 90 Calories from fat: 15
% Daily Value*
Fat 1.5 g 2 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 35 mg 12 %
Sodium 310 mg 13 %
Carbohydrate 14 g 5 %
Fiber 2 g 8 %
Sugars 8 g
Protein 7 g
Vitamin A 40 %
Vitamin C 30 %
Calcium 15 %
Iron 25 %
Vitamin K 120 %
Folate 15 %
Vitamin B12 120 %
Magnesium 15 %
Zinc 220 %
Selenium 25 %
Copper 120 %
Manganese 25 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oysters on the half shell are always ideal for holiday celebrations. Our recipe adds a dimension of green with refreshing cucumber matchsticks and a crown of kale-and-horseradish granita. The elegant presentation and sophisticated flavors are sure to delight your guests.

Ingredients

  • 1 pkg. (5 oz.) DOLE® Organic Super Spinach
  • 2 cups diced cucumber
  • 3 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • 1 tablespoon agave nectar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1 small cucumber, julienned
  • 1 tablespoon rice vinegar
  • 2 dozen oysters, on the half shell

Directions

  1. Place DOLE® Organic Super Spinach, diced cucumber, horseradish, lemon juice, agave, lemon peel and salt in food processor. Cover; blend until smooth.

  2. Spread mixture into a shallow dish and freeze for 1 hour, scraping every 20 minutes with the tines of a fork, mixing the edges toward the center.
  3. Season julienned cucumber with rice vinegar and set aside.
  4. Arrange oysters on platter. Place two or three pieces cucumber into each oyster shell and top with chards of kale granita. Serve immediately.

Tip: If the granita freezes too quickly to shave it, simply pulse it in a blender or processor.

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Chilled Fresh Oysters with Cucumber and Kale Granita Oysters on the half shell are always ideal for holiday celebrations. Our recipe adds a dimension of green with refreshing cucumber matchsticks and a crown of kale-and-horseradish granita. The elegant presentation and sophisticated flavors are sure to delight your guests. Prep Time:70 minutes Cook time: Serves: 4
Nutrition facts: 90 Calories, 1.5 grams fat
Ingredients: 1 pkg. (5 oz.) DOLE® Organic Super Spinach, 2 cups diced cucumber, 3 tablespoons prepared horseradish, 2 tablespoons lemon juice, 1 tablespoon agave nectar, 1 teaspoon grated lemon peel, 1/4 teaspoon salt, 1 small cucumber, julienned, 1 tablespoon rice vinegar, 2 dozen oysters, on the half shell, Directions:

Place DOLE® Organic Super Spinach, diced cucumber, horseradish, lemon juice, agave, lemon peel and salt in food processor. Cover; blend until smooth.

Spread mixture into a shallow dish and freeze for 1 hour, scraping every 20 minutes with the tines of a fork, mixing the edges toward the center.Season julienned cucumber with rice vinegar and set aside.Arrange oysters on platter. Place two or three pieces cucumber into each oyster shell and top with chards of kale granita. Serve immediately.Tip: If the granita freezes too quickly to shave it, simply pulse it in a blender or processor.