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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.
oyster_cucumber_kale-v2
1 hr 10 Minutes Total time 1 hr 10 Minutes Prep time 90 Calories 4 Servings

Ingredients

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.

Tips & tricks

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

Winter Appetizers Gluten-free Low Fat

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