A colorful salad combining fresh greens, fruits, seeds, and cheese with a zesty dressing.
# What You'll Need:
→ Vegetables & Fruits
01 - 1 cup cherry tomatoes, halved (red and yellow)
02 - 1 small golden beet, peeled and shaved
03 - 1 small cucumber, sliced into ribbons
04 - ½ 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 tbsp fresh mint leaves, torn
→ Crunch & Texture
09 - ¼ cup toasted pumpkin seeds
10 - ¼ cup pomegranate seeds
→ Cheese
11 - ¼ cup crumbled feta cheese
→ Dressing
12 - 3 tbsp extra-virgin olive oil
13 - 1 tbsp white balsamic vinegar
14 - 1 tsp honey
15 - ½ tsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Wash and cut all vegetables and fruits, placing each in separate bowls for assembly.
02 - Place mixed baby greens and torn mint leaves loosely on a large serving platter or shallow bowl.
03 - Evenly scatter cherry tomatoes, shaved beet, cucumber ribbons, radish slices, watermelon cubes, and avocado atop the greens, allowing colors and textures to blend naturally.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese over the layered ingredients in a visually irregular pattern.
05 - Whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
06 - Generously drizzle the dressing over the salad using zigzag and splatter motions to mimic artistic brushstrokes.
07 - Present the salad promptly, allowing diners to admire the arrangement before mixing and tasting.
