Fibonacci Fan Salad (Print view)

A colorful salad featuring fresh greens, fruits, nuts, and a tangy dressing arranged in a spiral pattern.

# List of Ingredients:

→ Fresh Produce

01 - 1 cup baby spinach leaves
02 - 3/4 cup arugula leaves
03 - 1/2 cup cherry tomatoes, halved
04 - 1/3 cup cucumber, thinly sliced
05 - 1/5 cup radishes, thinly sliced
06 - 1/8 cup red onion, finely sliced

→ Fruits and Nuts

07 - 1/2 small avocado, sliced
08 - 1/4 cup blueberries
09 - 2 tablespoons toasted walnuts, chopped

→ Cheese

10 - 1/4 cup crumbled feta cheese

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1 teaspoon honey
14 - 1/2 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Place baby spinach leaves on a large round platter forming a crescent shape as the innermost arc of the spiral.
02 - Layer arugula overlapping the spinach, expanding outward to continue the spiral pattern.
03 - Arrange cherry tomatoes, cucumber slices, and thin radish slices in expanding arcs larger than the previous sections, maintaining the spiral ratio.
04 - Add a thin ring of finely sliced red onions near the outer edge of the spiral as an accent.
05 - Insert avocado slices and blueberries spaced evenly along the spiral for visual balance.
06 - Scatter toasted walnuts and crumbled feta cheese evenly over the salad.
07 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
08 - Drizzle the dressing evenly over the arranged ingredients just prior to serving.

# Expert Suggestions:

01 -
  • It's the kind of salad that looks so beautiful you'll want to photograph it before anyone touches it.
  • Every bite delivers a different flavor combination because of how the ingredients are layered and spaced.
  • There's something genuinely meditative about arranging it—no fancy techniques, just your hands and a little patience.
02 -
  • Don't arrange this more than an hour before serving or the greens will start to release moisture and everything gets soggy and sad.
  • The thinness of your cuts matters more than you'd think—thick radish slices taste aggressive, but paper-thin ones become almost delicate and floral.
  • If avocado and lemon juice are your only acid on the plate, the dressing needs to be bright enough that it doesn't get lost against all that green.
03 -
  • Use a mandoline or vegetable peeler for your cucumber and radish slices—uniform thin cuts make the visual impact so much stronger.
  • Chill your platter in the freezer for 10 minutes before assembling; it keeps everything cooler longer and somehow makes the colors look more vivid.
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