Colorful pastel-hued greens with watermelon radish, blueberries, and yellow tomatoes scattered artfully.
# What You'll Need:
→ 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 - ½ cup thinly sliced strawberries
→ Pastel Blue Elements
05 - ½ cup fresh blueberries
06 - ½ cup crumbled blue cheese or vegan blue cheese alternative
→ Pastel Yellow Elements
07 - 1 cup yellow cherry tomatoes, halved
08 - ½ cup yellow bell pepper, diced
09 - 2 hard-boiled eggs, sliced (optional, omit for vegan)
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 1 tbsp white balsamic vinegar
12 - 1 tsp honey or agave syrup
13 - ¼ tsp fine sea salt
14 - Freshly ground black pepper, to taste
# Cooking Steps:
01 - Arrange the baby butter lettuce or mixed baby greens evenly on a large serving platter.
02 - Distribute the thinly sliced watermelon radish, pink grapefruit segments, and sliced strawberries artfully across the greens.
03 - Scatter fresh blueberries and crumbled blue cheese in small clusters for visual contrast and flavor.
04 - Fill in remaining spaces with halved yellow cherry tomatoes, diced yellow bell pepper, and optional sliced hard-boiled eggs to maintain a soft pastel aesthetic.
05 - Whisk together extra virgin olive oil, white balsamic vinegar, honey or agave syrup, sea salt, and freshly ground black pepper in a small bowl until emulsified.
06 - Drizzle the dressing evenly over the salad just before serving to preserve freshness.
