# Components:
→ 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 baby butter lettuce or mixed baby greens evenly on a large serving platter.
02 - Scatter thinly sliced watermelon radish, pink grapefruit segments, and sliced strawberries evenly across the greens.
03 - Cluster fresh blueberries and crumbled blue cheese in small groups over the salad for visual contrast.
04 - Distribute halved yellow cherry tomatoes, diced yellow bell pepper, and optionally sliced hard-boiled eggs to fill gaps, maintaining a gentle pastel appearance.
05 - In a small bowl, whisk together extra virgin olive oil, white balsamic vinegar, honey, fine sea salt, and freshly ground black pepper until fully emulsified.
06 - Drizzle dressing evenly over salad just before serving to preserve freshness and color.
