A charming pastel salad with mixed greens, berries, and light citrus notes, perfect for vibrant, fresh dining.
# What Goes In:
→ Base
01 - 4 cups baby butter lettuce or mixed baby greens
→ Pastel Pink Elements
02 - 1 cup thinly sliced watermelon radish
03 - 1 cup pink grapefruit segments
04 - 0.5 cup thinly sliced strawberries
→ Pastel Blue Elements
05 - 0.5 cup fresh blueberries
06 - 0.5 cup crumbled blue cheese or vegan blue cheese alternative
→ Pastel Yellow Elements
07 - 1 cup yellow cherry tomatoes, halved
08 - 0.5 cup yellow bell pepper, diced
09 - 2 hard-boiled eggs, sliced (optional, omit for vegan)
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon white balsamic vinegar
12 - 1 teaspoon honey or agave syrup
13 - 0.25 teaspoon fine sea salt
14 - Freshly ground black pepper, to taste
# How to Make It:
01 - Spread baby butter lettuce or mixed baby greens evenly on a large serving platter.
02 - Artfully scatter the watermelon radish, grapefruit segments, and sliced strawberries across the greens.
03 - Place fresh blueberries and crumbled blue cheese in small clusters over the salad for visual contrast.
04 - Distribute yellow cherry tomatoes, diced bell pepper, and sliced hard-boiled eggs evenly to complete the pastel palette.
05 - Whisk together extra virgin olive oil, white balsamic vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
06 - Drizzle the dressing uniformly over the assembled salad just before serving.
07 - Present immediately to maintain freshness and vibrant colors.
