Colorful salad combining cherry tomatoes, golden beet, watermelon, feta, and herbs in an artistic, fresh presentation.
# Components:
→ 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 tbsp 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 tbsp extra-virgin olive oil
13 - 1 tbsp white balsamic vinegar
14 - 1 tsp honey
15 - 1/2 tsp Dijon mustard
16 - Salt and freshly ground black pepper, to taste
# Method:
01 - Rinse and prepare all vegetables and fruits; place each in separate bowls.
02 - Scatter mixed baby greens and torn mint leaves loosely on a large platter or shallow bowl.
03 - Distribute halved cherry tomatoes, shaved golden beet, cucumber ribbons, radish slices, watermelon cubes, and cubed avocado artistically over the greens, layering colors and textures.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese irregularly atop the arranged ingredients.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
06 - Drizzle the dressing generously across the salad using zigzag and splatter motions to mimic brushstrokes.
07 - Present immediately, inviting diners to admire and then gently toss the vibrant composition.
