Baby Shower Pastel Palette (View Print Version)

A bright salad showcasing baby greens with pastel pink, blue, and yellow fruit and vegetable accents.

# What You'll Need:

→ Base

01 - 4 cups baby butter lettuce or mixed baby greens

→ Pastel Pink Elements

02 - 1 cup thinly sliced watermelon radish
03 - 1 cup pink grapefruit segments
04 - ½ cup thinly sliced strawberries

→ Pastel Blue Elements

05 - ½ cup fresh blueberries
06 - ½ cup crumbled blue cheese or vegan blue cheese alternative

→ Pastel Yellow Elements

07 - 1 cup yellow cherry tomatoes, halved
08 - ½ cup yellow bell pepper, diced
09 - 2 hard-boiled eggs, sliced (optional, omit for vegan)

→ Dressing

10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon white balsamic vinegar
12 - 1 teaspoon honey or agave syrup
13 - ¼ teaspoon fine sea salt
14 - Freshly ground black pepper, to taste

# Method:

01 - Arrange the baby butter lettuce or mixed baby greens evenly on a large serving platter.
02 - Scatter the watermelon radish slices, pink grapefruit segments, and thinly sliced strawberries across the greens.
03 - Place fresh blueberries and crumbled blue cheese—or vegan substitute—in small clusters to enhance visual appeal.
04 - Distribute the halved yellow cherry tomatoes, diced yellow bell pepper, and sliced hard-boiled eggs to fill gaps, preserving a delicate pastel palette.
05 - In a small bowl, vigorously whisk together extra virgin olive oil, white balsamic vinegar, honey or agave syrup, sea salt, and black pepper until fully emulsified.
06 - Drizzle the freshly prepared dressing evenly over the salad immediately before serving to maintain crispness.
07 - Present immediately to preserve freshness and vibrant colors.

# Expert Advice:

01 -
  • It's a showstopper that requires zero cooking—just beautiful arrangement and fresh ingredients, making it perfect when you're already juggling a hundred shower details
  • Naturally gluten-free and easily customizable for any dietary preference, so every guest feels included and celebrated
  • The combination of textures—crisp lettuce, juicy fruit, creamy cheese—makes every bite interesting and refreshing without feeling heavy
02 -
  • Slice everything just before assembling—once the fruits and vegetables are cut, they begin to weep and lose their vibrant color and crisp texture. Prep your ingredients, but don't assemble until the last possible moment.
  • The order of assembly matters: greens first, then pink, then blue, then yellow. This ensures each color has space to shine and prevents one element from dominating the plate.
  • Don't dress the salad until you're ready to serve it. The acid in the vinegar will begin to soften the greens and dilute the colors within minutes of contact.
03 -
  • Use the coldest platter you have—pop your serving dish in the freezer for fifteen minutes before assembling. Cold ceramics or glass keeps greens crisp and fruit cool, and the salad simply looks more inviting when it's chilled.
  • Buy your blue cheese the day before and let it sit out for an hour before crumbling; it crumbles more easily and has better flavor than cold cheese straight from the fridge.
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