Abstract Expressionist Salad (Printable)

Colorful blend of fresh veggies, herbs, seeds, and feta with a tangy dressing creating bold textures and flavors.

# 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

# Steps:

01 - Prepare all vegetables and fruits, placing each in separate bowls.
02 - Scatter the mixed baby greens and fresh mint leaves in loose clumps on a large serving platter or shallow bowl.
03 - Artistically arrange the cherry tomatoes, golden beet shavings, cucumber ribbons, radish slices, watermelon cubes, and avocado across the greens, blending colors and textures.
04 - Sprinkle toasted pumpkin seeds, pomegranate seeds, and crumbled feta cheese over the layered salad in an irregular pattern.
05 - In a small bowl, whisk together olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
06 - Drizzle the dressing generously over the salad using zigzag and splatter motions to mimic artistic brushstrokes.
07 - Serve the salad promptly, allowing guests to admire and then mix the vibrant arrangement.

# Expert Advice:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, when really you just spent twenty minutes playing.
  • Every bite is different—you might get creamy avocado with sweet watermelon, then sharp feta with peppery arugula next.
  • It celebrates vegetables in their most beautiful form, no cooking required, just honest flavors and brilliant colors.
02 -
  • Prepare everything but the avocado ahead of time. Add the avocado no more than fifteen minutes before serving, or it will brown and lose its beautiful color and texture.
  • The temperature of your ingredients matters more than you'd think. Everything should be cool but not icy. Cold straight from the refrigerator can mute flavors. Let vegetables sit for five minutes at room temperature before serving.
  • Don't be afraid to use your hands. Tearing the greens, arranging the vegetables—it's all part of the creative process. There's something about cooking with your hands that translates into the final dish.
03 -
  • Use a mandoline with a guard—those paper-thin beet and cucumber ribbons are what make this salad look magazine-worthy, but they're not worth a trip to urgent care.
  • Taste your dressing before it touches the salad. It should be bright and assertive enough to hold its own against all those powerful flavors. You can always add more vinegar or salt, but you can't take it back.
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