# 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, to taste
17 - Freshly ground black pepper, to taste
# How to Make It:
01 - Wash and prepare all vegetables and fruits, placing each type separately in bowls.
02 - Spread the mixed baby greens and torn mint leaves loosely over a large platter or shallow serving bowl.
03 - Distribute halved tomatoes, shaved beet, cucumber ribbons, sliced radishes, watermelon cubes, and cubed avocado over the greens, allowing colors and textures to intertwine without uniformity.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese over the assembled salad in an irregular, artful pattern.
05 - In a small bowl, whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until well emulsified.
06 - Drizzle the dressing generously over the salad using a zigzag and splatter technique to mimic artistic brushstrokes.
07 - Present immediately, encouraging guests to admire the visual contrast before mixing to combine flavors.
