Abstract Expressionist Salad (Print Version)

A colorful salad layering fresh produce and seeds for a lively, artistic presentation.

# 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 - ½ 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 - ¼ cup toasted pumpkin seeds
10 - ¼ cup pomegranate seeds

→ Cheese

11 - ¼ cup crumbled feta cheese

→ Dressing

12 - 3 tbsp extra-virgin olive oil
13 - 1 tbsp white balsamic vinegar
14 - 1 tsp honey
15 - ½ tsp Dijon mustard
16 - Salt, to taste
17 - Freshly ground black pepper, to taste

# How to Make It:

01 - Arrange all vegetables and fruits in separate bowls, ready for assembly.
02 - Scatter mixed baby greens and torn mint leaves loosely on a large serving platter or shallow bowl.
03 - Artistically distribute cherry tomatoes, shaved golden beet, cucumber ribbons, sliced radishes, watermelon cubes, and avocado over the greens, allowing colors and textures to mingle naturally.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese unevenly across the salad for texture and visual appeal.
05 - Whisk together extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
06 - Drizzle the dressing generously over the salad in zigzag patterns and splatters to mimic artistic brush strokes.
07 - Present immediately so diners can admire the composition before mixing and enjoying.

# Additional Tips::

01 -
  • It's actually fun to assemble—you're creating edible art, not following rigid rules, which takes all the pressure out of cooking
  • Every bite tastes completely different because nothing is mixed until you want it to be, so it stays interesting all the way through
  • The combination of sweet watermelon, peppery arugula, creamy avocado, and tangy feta creates this perfect balance that makes your mouth happy
02 -
  • Don't dress this salad ahead of time or it becomes a soggy mess—everything falls apart in about fifteen minutes. Prep everything, then assemble and dress right before serving.
  • The quality of your olive oil and the freshness of your greens matter more than you think. This salad is so simple that there's nowhere for mediocre ingredients to hide.
  • Cut your avocado last and assemble the whole thing right before serving, or it'll turn brown and the magic disappears. There's a reason I mentioned adding it gently.
03 -
  • Keep your pumpkin seeds in an airtight container after toasting them—they'll stay crispy for almost a week and you'll find yourself making this salad more often just to have an excuse to eat them
  • If you're worried about avocado browning, toss it gently with a squeeze of lemon juice right before assembly—it keeps it green and adds another layer of brightness
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