Abstract Expressionist Salad (Print View)

A vibrant salad uniting fresh greens, fruits, and seeds in a bold, artistic presentation.

# Ingredient List:

→ 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 tablespoons 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 tablespoons extra-virgin olive oil
13 - 1 tablespoon white balsamic vinegar
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Wash and prepare all vegetables and fruits, placing each in separate bowls for easy assembly.
02 - Spread the baby greens and torn mint leaves loosely over a large serving platter or shallow bowl.
03 - Scatter the halved cherry tomatoes, shaved golden beet, cucumber ribbons, sliced radishes, watermelon cubes, and avocado evenly on top of the greens, allowing the colors and textures to blend naturally.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese over the salad in an artful, non-uniform manner.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
06 - Drizzle the dressing generously over the salad using zigzag and splatter motions to emulate brushstrokes.
07 - Present the salad immediately, inviting diners to admire the vibrant composition before mixing.

# Expert Tips:

01 -
  • It's a permission slip to stop fussing over perfect plating and start playing with your food like an artist.
  • Every bite tastes completely different because you never quite know what combination you'll get next.
  • It looks so stunning that people assume you spent hours in the kitchen, but you'll have it ready in twenty minutes.
  • It's naturally vegetarian, gluten-free, and adaptable to whatever beautiful vegetables you find at the market.
02 -
  • The avocado must go in last, no exceptions. Even five minutes of sitting time will cause browning, and brown avocado changes the entire visual story.
  • Don't dress this salad ahead of time. The moment the dressing touches the greens, they begin to wilt. Dress it right before serving, and everything stays crisp and bright.
  • The beauty of this salad is its irregularity—if you're second-guessing whether something looks right, you're thinking too much. Trust your instincts and your eyes.
03 -
  • If you want to make this ahead, prep everything separately and keep it in individual containers. Assemble only right before serving and dress at the very last moment.
  • The secret to this salad staying fresh is the white balsamic vinegar—it's milder than dark balsamic and won't overpower delicate vegetables. Don't substitute without thinking.
  • Invest in good olive oil for this one. Since it's not cooked, a premium extra-virgin olive oil will genuinely elevate the entire experience.
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