Abstract Expressionist Salad Delight (Print Version)

A colorful salad with fresh greens, fruits, seeds, and feta combining bold textures and flavors.

# 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 - 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 tablespoons 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 tablespoons extra-virgin olive oil
13 - 1 tablespoon white balsamic vinegar
14 - 1 teaspoon honey
15 - ½ teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste

# Method:

01 - Prepare all vegetables and fruits, arranging them in separate bowls for easy assembly.
02 - On a large platter or shallow bowl, scatter the mixed baby greens and torn mint leaves in loose clumps.
03 - Splash and scatter the halved cherry tomatoes, shaved golden beet, cucumber ribbons, radish slices, watermelon cubes, and cubed avocado across the greens, allowing colors and textures to blend naturally.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese over the top in an intentionally irregular pattern for visual interest.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.
06 - Drizzle the dressing generously across the salad in zigzags and splatters to mimic artistic brushstrokes.
07 - Serve immediately, allowing guests to admire the vibrant presentation before mixing flavors on their plates.

# Expert Advice:

01 -
  • It's a celebration of color and texture that tastes as good as it looks—no pretension, just pure joy on a plate
  • Takes just 20 minutes from fridge to table, yet feels like you've created edible art
  • Naturally vegetarian and gluten-free, so everyone at your table can dig in without worry
  • The sweet-tart dressing ties together the chaos in the most elegant way
02 -
  • Cut your vegetables moments before assembly—wilted greens and oxidized avocado will steal your visual impact and the brightness of the flavors
  • The dressing ratio (3:1 oil to vinegar) is sacred; it emulsifies into something creamy and clings to the leaves instead of pooling at the bottom
  • Don't toss this ahead of time—the whole point is that chaos and color remain vibrant, undisturbed until the first fork touches the plate
03 -
  • Toast your own pumpkin seeds instead of buying pre-toasted—those 5 extra minutes transform them from snack to statement
  • Make the dressing while your vegetables are chilling; the honey needs that room-temperature moment to dissolve properly into the oil
  • Serve with a crisp Sauvignon Blanc or sparkling water with citrus—something that won't compete with the wild array of flavors already on the plate
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