# What You'll Need:
→ Central White Base
01 - 1 cup ricotta cheese or Greek yogurt
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 pepper to taste
# Step-by-Step Guide:
01 - Combine ricotta or Greek yogurt with olive oil, lemon zest, salt, and pepper in a small bowl. Transfer to the center of a large serving platter and spread into a small circle to form the base.
02 - Place each vegetable and fruit group into separate small bowls, sorted by color layers.
03 - Starting from the central white base, fan out each color group—red, orange, yellow, green, blue, and violet—in successive stripes radiating outward, using hands or a spoon to keep layers distinct.
04 - Whisk together olive oil, lemon juice, honey or agave syrup, salt, and pepper in a small bowl until emulsified.
05 - Lightly drizzle the dressing over the arranged salad just prior to serving or serve the dressing on the side as preferred.
06 - Sprinkle chopped fresh herbs over the salad and add a final grind of black pepper if desired. Serve immediately.
