# What You Need:
→ Base
01 - 4 cups baby butter lettuce or mixed baby greens
→ Pastel Pink Elements
02 - 1 cup thinly sliced watermelon radish
03 - 1 cup pink grapefruit segments
04 - ½ cup thinly sliced strawberries
→ Pastel Blue Elements
05 - ½ cup fresh blueberries
06 - ½ cup crumbled blue cheese or vegan blue cheese alternative
→ Pastel Yellow Elements
07 - 1 cup yellow cherry tomatoes, halved
08 - ½ cup yellow bell pepper, diced
09 - 2 hard-boiled eggs, sliced (optional, omit for vegan)
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon white balsamic vinegar
12 - 1 teaspoon honey or agave syrup
13 - ¼ teaspoon fine sea salt
14 - Freshly ground black pepper, to taste
# Directions:
01 - Arrange the baby butter lettuce or mixed baby greens evenly on a large serving platter.
02 - Distribute the watermelon radish slices, grapefruit segments, and sliced strawberries across the greens in an artful pattern.
03 - Cluster fresh blueberries and crumbled blue cheese or its vegan alternative in small groups for visual contrast.
04 - Fill remaining gaps with halved yellow cherry tomatoes, diced yellow bell pepper, and optional sliced hard-boiled eggs, maintaining a delicate pastel appearance.
05 - In a small bowl, whisk together extra virgin olive oil, white balsamic vinegar, honey or agave syrup, sea salt, and freshly ground black pepper until emulsified.
06 - Drizzle the dressing evenly over the assembled salad just before serving to preserve freshness and visual appeal.
