# Ingredient list:
→ Central White Base
01 - 1 cup ricotta cheese (or Greek yogurt as a lighter alternative)
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 orange bell pepper, thinly sliced
08 - 1/4 cup shredded carrots
→ Yellow Layer
09 - 1/2 cup yellow bell pepper, thinly sliced
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
# Cooking steps:
01 - Combine ricotta or Greek yogurt with olive oil, lemon zest, salt, and pepper. Spread the mixture into a small circle at the center of a large serving platter.
02 - Place each group of vegetables and fruits in separate bowls to keep layers distinct.
03 - Fan out each color group from the white base in the following sequence: red, orange, yellow, green, blue, and violet. Use hands or a spoon to maintain clear separation.
04 - Whisk olive oil, lemon juice, honey or agave, salt, and pepper together until blended.
05 - Drizzle the dressing over the entire arrangement just before serving, or serve it on the side.
06 - Sprinkle chopped fresh herbs and a final grind of black pepper over the top. Serve immediately.
