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.