Colorful salad blending fresh fruits, vegetables, greens, seeds, and feta with a tangy dressing.
# What You Need:
→ Vegetables & Fruits
01 - 1 cup cherry tomatoes (red and yellow), halved
02 - 1 small golden beet, peeled and shaved
03 - 1 small cucumber, sliced into ribbons
04 - 1/2 cup red radishes, thinly sliced
05 - 1 cup watermelon, cut into irregular cubes
06 - 1 ripe avocado, cubed
→ Greens & Herbs
07 - 1 cup mixed baby greens (arugula, baby spinach, frisée)
08 - 2 tablespoons fresh mint leaves, torn
→ Crunch & Texture
09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup pomegranate seeds
→ Cheese
11 - 1/4 cup crumbled feta cheese
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 tablespoon white balsamic vinegar
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Prepare all vegetables and fruits, arranging them in separate bowls.
02 - Place the mixed baby greens and fresh mint leaves loosely across a large serving platter or shallow bowl.
03 - Distribute the cherry tomatoes, golden beet shavings, cucumber ribbons, radish slices, watermelon cubes, and avocado evenly over the greens, allowing colors and textures to mingle naturally.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese over the layered ingredients in an irregular, artistic pattern.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
06 - Drizzle the dressing generously across the salad in zigzags and splatters to mimic brushstrokes.
07 - Present immediately, encouraging diners to admire the vibrant assembly before mixing to combine flavors.
