Abstract Expressionist Salad (Printer-friendly)

A bold salad mixing fresh greens, fruits, and seeds in a colorful, textural arrangement with a tangy dressing.

# 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 and freshly ground black pepper, to taste

# Directions:

01 - Arrange all vegetables and fruits in separate bowls for easy assembly.
02 - Scatter the mixed baby greens and torn mint leaves loosely across a large platter or shallow bowl.
03 - Distribute cherry tomatoes, shaved beet, cucumber ribbons, radish slices, watermelon cubes, and avocado artistically over the greens, allowing colors and textures to overlap freely.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta unevenly on top to create visual interest and texture contrast.
05 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is emulsified.
06 - Drizzle the dressing generously over the salad using zigzag and splatter motions, mimicking artistic brushstrokes.
07 - Present the salad as is to showcase its wild arrangement, allowing guests to admire before mixing.

# Expert Advice:

01 -
  • It's the kind of salad that makes people actually excited to eat their vegetables because they're too busy admiring the colors to notice they're being healthy.
  • Zero cooking involved means you can pull this together in twenty minutes even when you're tired, which makes it perfect for those days when you want something that feels special without the effort.
  • The combination of textures—creamy avocado, crispy seeds, juicy watermelon—keeps every bite interesting, so you never get bored midway through the bowl.
02 -
  • Don't dress this salad more than fifteen minutes before serving, or the greens will start wilting and the whole composition will collapse. The moment between finished and served is brief, so time your plating accordingly.
  • Cube or slice your avocado last—literally five minutes before serving. Avocado browns faster than you'd think, and there's nothing quite as disappointing as beautiful presentation hiding brown flesh underneath.
  • The dressing proportions matter less than the technique. What matters is whisking long enough for it to emulsify and become creamy rather than staying oily and thin. This is what makes it cling to the vegetables.
03 -
  • Use a mandoline to shave your beet and cucumber into perfect ribbons—it takes the work out of the process and makes the presentation noticeably more polished.
  • Toast your own pumpkin seeds if you have the time. The difference between raw and toasted is the difference between forgettable and crave-worthy.
  • Taste your dressing before adding it. Adjust the honey if you prefer more sweetness, add more vinegar if you want more punch. Every palate is different, and owning your version is what makes it yours.
Return