Minimalist Cube Geometry Salad (Printable Version)

Visually appealing salad with uniformly cut cubes blending crisp textures and fresh, clean flavors.

# What You'll Need:

→ Vegetables & Fruits

01 - 1 small cucumber, peeled and cut into 0.4 inch cubes
02 - 1 ripe mango, peeled and cut into 0.4 inch cubes
03 - 1 ripe avocado, peeled and cut into 0.4 inch cubes
04 - 1 small red beet, cooked, peeled, and cut into 0.4 inch cubes
05 - 1 small yellow bell pepper, seeded and cut into 0.4 inch cubes
06 - 1 small watermelon wedge, rind removed, cut into 0.4 inch cubes

→ Cheese

07 - 4.2 oz feta cheese, cut into 0.4 inch cubes

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp lemon juice
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/2 tsp honey (optional)

# How to Make It:

01 - Cut all vegetables, fruits, and cheese into uniform 0.4 inch cubes using a sharp knife, ensuring precision with a ruler if available.
02 - Whisk together olive oil, lemon juice, sea salt, black pepper, and honey in a small bowl to prepare the dressing.
03 - Place the cubed ingredients on a large flat platter in a neat grid, alternating colors and textures to create a visually appealing geometric pattern.
04 - Lightly drizzle the dressing over the arranged cubes just before serving to maintain freshness and texture.
05 - Present the dish promptly to preserve the crispness and the neat geometry of the cubes.

# Expert Tips:

01 -
  • It's a conversation starter that looks like edible art—your guests will literally pause before eating to admire it
  • Zero cooking required means you can make this even on the hottest day without heating your kitchen
  • Each bite is a perfect balance of textures and flavors, crisp and clean and surprisingly satisfying despite being light
02 -
  • Cut all your vegetables before you start arranging—there's nothing worse than having to step away mid-arrangement to finish prep
  • If your avocado or watermelon pieces start releasing too much liquid, pat them gently with a paper towel before arranging; it keeps the whole composition from getting soggy
  • The dressing quantity matters—less is more here; you want to taste the vegetables first and the dressing as an accent, not the other way around
03 -
  • Prep all your vegetables a few hours ahead and store them separately in sealed containers; combine and dress only right before serving for maximum crispness
  • Pair this with a crisp Sauvignon Blanc or sparkling water with lime—the acidity echoes the lemon dressing and keeps everything feeling light and refreshing
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