# Components:
→ Central White Base
01 - 1 cup ricotta cheese (or Greek yogurt for lighter option)
02 - 1 tablespoon extra-virgin olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper, to taste
→ Red Layer
05 - 1/2 cup cherry tomatoes, halved
06 - 1/4 cup thinly sliced red bell pepper
→ Orange Layer
07 - 1/2 cup thinly sliced orange bell pepper
08 - 1/4 cup shredded carrots
→ Yellow Layer
09 - 1/2 cup thinly sliced yellow bell pepper
10 - 1/4 cup cooked sweet corn kernels
→ Green Layer
11 - 1/2 cup thinly sliced cucumber
12 - 1/4 cup cooked and shelled edamame
13 - 2 tablespoons chopped fresh herbs (parsley, basil, or mint)
→ Blue Layer
14 - 1/3 cup blueberries
15 - 1/4 cup finely shredded purple cabbage
→ Violet Layer
16 - 1/2 cup red grapes, halved
17 - 1/4 cup thinly sliced radishes
→ Dressing
18 - 2 tablespoons olive oil
19 - 1 tablespoon lemon juice
20 - 1 teaspoon honey or agave syrup
21 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine ricotta cheese or Greek yogurt with olive oil, lemon zest, salt, and black pepper in a small bowl. Spoon the mixture onto the center of a large serving platter and spread gently into a small circle.
02 - Place each vegetable and fruit color group into separate small bowls to facilitate easy assembly.
03 - Starting from the central white base, evenly fan out each color group in order—red, orange, yellow, green, blue, and violet—forming visible stripes radiating outward. Use hands or spoon to maintain separation.
04 - In a small bowl, whisk olive oil, lemon juice, honey or agave syrup, salt, and black pepper until emulsified.
05 - Lightly drizzle dressing over the assembled salad just before serving or serve alongside. Garnish with fresh herbs and an optional sprinkle of black pepper.
06 - Present the salad immediately to preserve freshness and vibrant appearance.
