A colorful pastel mix of greens, fruits, and cheese topped with a light, tangy dressing that brightens any table.
# 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 diced yellow bell pepper
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 - ¼ 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 - Scatter thinly sliced watermelon radish, pink grapefruit segments, and sliced strawberries over the greens.
03 - Distribute fresh blueberries and crumbled blue cheese in small clusters for visual appeal.
04 - Scatter halved yellow cherry tomatoes, diced yellow bell pepper, and optional sliced hard-boiled eggs to fill gaps with a delicate pastel effect.
05 - Combine olive oil, white balsamic vinegar, honey, salt, and black pepper in a small bowl; whisk until emulsified.
06 - Drizzle the dressing evenly over the salad just before serving.
07 - Present immediately to maintain freshness and vibrant colors.
