Prism Burst Vibrant Salad (Printable version)

Colorful layers fan out from a creamy white base, combining fresh vegetables and fruits for a vivid, fresh dish.

# 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 freshly ground black pepper, to taste

# Directions:

01 - Combine ricotta or Greek yogurt with olive oil, lemon zest, salt, and pepper in a small bowl. Spread mixture into a small circle at the center of a large serving platter.
02 - Place each vegetable and fruit group separately in small bowls for ease of assembly.
03 - Starting from the central white base, fan out red, orange, yellow, green, blue, and violet layers in visible stripes radiating outward, maintaining separation with hands or spoon.
04 - Whisk olive oil, lemon juice, honey or agave syrup, salt, and pepper in a small bowl until emulsified.
05 - Lightly drizzle the dressing over the assembled layers or serve it alongside.
06 - Sprinkle with fresh herbs and black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • It's a conversation starter the second you bring it to the table—people pause before eating because it's too pretty to touch.
  • You'll actually look forward to eating vegetables when they're arranged this way.
  • No cooking required, which means you can make this on the hottest days when your kitchen already feels like an oven.
02 -
  • Slice everything slightly thicker than you think you should—thin slices wilt and lose their crunch, which defeats the whole purpose of eating this fresh and alive.
  • Assemble this no more than 2 hours before serving, or the vegetables will start to release moisture and lose their visual impact.
03 -
  • If you have a mandoline, use it for the radishes and cucumber—they'll be so thin and elegant that the whole arrangement will look intentional rather than homemade.
  • Keep everything cold until the moment you assemble; chilled vegetables hold their snap and their colors pop more vividly.
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