Cube Geometry Minimalist Salad (Print)

Fresh vegetables and fruits cut into perfect cubes, arranged in a neat geometric pattern with a light dressing.

# Ingredients:

→ Vegetables & Fruits

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

→ Cheese

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

→ Dressing

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

# Instructions:

01 - Using a sharp chef’s knife, cut all vegetables, fruits, and cheese into uniform 0.4 inch cubes, ensuring precision for an even presentation.
02 - Whisk together extra-virgin olive oil, lemon juice, sea salt, black pepper, and honey (if using) in a small bowl until well combined.
03 - On a large flat platter or cutting board, lay out the cubes in a tidy grid pattern, alternating colors and flavors to enhance visual appeal.
04 - Lightly drizzle the dressing evenly over the arranged cubes just before serving to preserve texture.
05 - Present immediately to maintain the crispness of ingredients and the geometric arrangement.

# Pro Tips:

01 -
  • It's a showstopper that requires zero cooking skill, just patience and a sharp knife—perfect for when you want to impress without stress
  • Every bite is a little surprise of textures and flavors, like a beautiful puzzle coming together on your tongue
  • The geometric arrangement turns a simple salad into something Instagram-worthy that tastes as good as it looks
02 -
  • Avocado oxidation is real and relentless. If you're prepping this more than 30 minutes ahead, toss the avocado cubes with a squeeze of lemon juice and keep them separate until the last moment.
  • The size of your cubes matters more than the size of your ingredients. Uniform 1 cm cubes create visual harmony and ensure every bite has all the flavors at once. A ruler or even the width of your index finger can guide you.
  • The dressing should be light and delicate. Too much oil overwhelms the vegetables; too much acid makes it feel like a punishment. Restrain yourself and taste as you build.
  • Cold ingredients taste better. Chill your vegetables for at least an hour before cutting, and assemble the salad just before serving so everything stays crisp.
03 -
  • Invest in a sharp chef's knife and keep it sharper than you think necessary. A sharp blade cuts vegetables cleanly, preserving their cell walls and keeping them crisp longer. Dull blades bruise and mash.
  • The secret to this salad tasting sophisticated is restraint with the dressing. A light hand with oil and acid lets each vegetable's natural flavor shine, creating complexity through simplicity rather than overwhelming seasoning.
  • Make this salad only when you have beautiful, ripe ingredients. This dish has nowhere to hide—every ingredient must be at its peak. If something looks tired, skip it and substitute something that excites you.
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