# List of Ingredients:
→ Central White Base
01 - 8 oz ricotta cheese or Greek yogurt
02 - 1 tbsp extra-virgin olive oil
03 - 1 tsp 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 tbsp 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 tbsp olive oil
19 - 1 tbsp lemon juice
20 - 1 tsp honey or agave syrup
21 - Salt and freshly ground 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 this mixture into a small circle at the center of a large serving platter.
02 - Place each color group of vegetables and fruits separately in small bowls, then fan them out from the white base in the order of red, orange, yellow, green, blue, and violet, keeping colors distinct.
03 - Whisk together olive oil, lemon juice, honey or agave syrup, salt, and pepper in a small bowl.
04 - Drizzle the dressing evenly over the salad or serve it on the side. Garnish with fresh herbs and an optional sprinkle of black pepper. Serve immediately.
