# 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
# How to Make It:
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 - Separate vegetables and fruits by color into individual bowls to organize layers for plating.
03 - Starting from the central white base, arrange red, orange, yellow, green, blue, and violet layers in a fan pattern radiating outward, keeping colors distinct.
04 - Whisk together olive oil, lemon juice, honey or agave syrup, salt, and pepper until emulsified.
05 - Drizzle dressing lightly over the entire arrangement just before serving or offer it on the side.
06 - Finish with a sprinkle of fresh herbs and black pepper, then serve immediately.
