A vibrant blend of fresh produce, seeds, and feta tossed with a bright, 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 - 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
# How-To Steps:
01 - Halve cherry tomatoes, peel and shave beet, slice cucumber into ribbons, and thinly slice radishes. Cube watermelon and avocado. Arrange each prepared ingredient in separate bowls.
02 - Scatter mixed baby greens and torn mint leaves loosely on a large serving platter or shallow bowl.
03 - Artistically distribute the tomatoes, beet shavings, cucumber ribbons, radish slices, watermelon cubes, and avocado over the greens, allowing the colors and textures to mingle naturally.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese unevenly across the top for texture and visual contrast.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
06 - Drizzle the dressing generously over the salad in zigzag and splatter patterns to emulate brushstrokes.
07 - Present immediately, allowing guests to admire the vibrant and wild composition before mixing.
