Abstract Expressionist Salad Art (Print Version)

A vibrant salad showcasing fresh produce and contrasting textures in a visually stunning presentation.

# What You'll 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 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

# How-To Steps:

01 - Arrange all prepared vegetables and fruits separately in bowls.
02 - Scatter mixed baby greens and torn mint leaves on a large platter in loose clumps.
03 - Artfully distribute cherry tomatoes, beet shavings, cucumber ribbons, radish slices, watermelon cubes, and avocado over the greens, allowing colors and textures to blend.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese irregularly atop the salad.
05 - Whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
06 - Drizzle dressing generously over the salad, mimicking artistic brushstrokes in zigzags and splatters.
07 - Present immediately, inviting diners to admire the arrangement before mixing.

# Expert Tips:

01 -
  • It's a showstopper that takes only 20 minutes to prepare, making you look like you spent hours in the kitchen
  • Every bite is a surprise of textures and flavors, from creamy avocado to crispy seeds to tart pomegranate bursts
  • It's naturally vegetarian and gluten-free, so it welcomes everyone to the table without compromise
02 -
  • Cut your avocado at the last possible moment before serving or tossing, or it will oxidize and turn an unappetizing brown no matter how beautiful it was when you cut it
  • The salad is best served immediately after assembly—the moment the dressing meets the greens, they begin to wilt, and timing matters for both texture and presentation
03 -
  • Use a sharp knife for everything—dull blades crush vegetables rather than slicing them cleanly, which damages cells and causes rapid wilting and browning
  • Chill your platter in the refrigerator for 10 minutes before assembling if your kitchen is warm; a cool platter keeps vegetables fresher longer and makes the colors look more vivid
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