# 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 to taste
05 - Freshly ground black pepper to taste
→ Red Layer
06 - 1/2 cup cherry tomatoes, halved
07 - 1/4 cup red bell pepper, thinly sliced
→ Orange Layer
08 - 1/2 cup orange bell pepper, thinly sliced
09 - 1/4 cup shredded carrots
→ Yellow Layer
10 - 1/2 cup yellow bell pepper, thinly sliced
11 - 1/4 cup cooked sweet corn kernels
→ Green Layer
12 - 1/2 cup cucumber, thinly sliced
13 - 1/4 cup cooked, shelled edamame
14 - 2 tablespoons chopped fresh herbs (parsley, basil, or mint)
→ Blue Layer
15 - 1/3 cup blueberries
16 - 1/4 cup purple cabbage, finely shredded
→ Violet Layer
17 - 1/2 cup red grapes, halved
18 - 1/4 cup thinly sliced radishes
→ Dressing
19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon honey or agave syrup
22 - Salt to taste
23 - Black pepper to taste
# How To Make It:
01 - Combine ricotta cheese or Greek yogurt with olive oil, lemon zest, salt, and pepper in a small bowl. Spread the mixture into a small circle at the center of a large serving platter.
02 - Separate each group of vegetables and fruits into small bowls to prepare for assembly.
03 - Starting from the white base, fan out each color group in order: red, orange, yellow, green, blue, then violet, creating visible stripes radiating outward.
04 - Whisk olive oil, lemon juice, honey or agave syrup, salt, and pepper until emulsified.
05 - Drizzle the dressing lightly over the arranged salad or serve it on the side.
06 - Garnish with fresh herbs and a sprinkle of black pepper if desired. Serve immediately.
