Baby Shower Pastel Palette (Printable)

Colorful pastel salad featuring baby greens and vibrant fruits artfully arranged for a fresh, elegant touch.

# What You 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

# Directions:

01 - Spread the baby butter lettuce or mixed baby greens evenly over a large serving platter.
02 - Distribute the thinly sliced watermelon radish, pink grapefruit segments, and sliced strawberries attractively across the greens.
03 - Place the fresh blueberries and crumbled blue cheese or vegan alternative in small clusters over the salad for visual contrast.
04 - Fill remaining spaces with halved yellow cherry tomatoes, diced yellow bell pepper, and optional sliced hard-boiled eggs to maintain a pastel palette.
05 - Whisk together extra virgin olive oil, white balsamic vinegar, honey or agave syrup, sea salt, and black pepper in a small bowl until emulsified.
06 - Drizzle the dressing evenly over the assembled salad just before serving.
07 - Present the salad immediately to preserve freshness and vibrant appearance.

# Expert Advice:

01 -
  • It's a conversation starter that looks like it took hours but comes together in just 20 minutes
  • Every ingredient serves a purpose—both visually and nutritionally—so nothing feels like filler
  • You can prep everything ahead and arrange it fresh right before guests arrive, which means less stress and more time with people you love
02 -
  • Dress the salad at the very last moment—even 10 minutes of sitting with wet dressing will wilt those tender greens and turn them into mush. If you're making this ahead, keep the dressing in a jar and the components separate until serving time.
  • The white balsamic vinegar is non-negotiable if you care about aesthetics. I learned this the hard way when I substituted regular balsamic at a catering event and ended up with a muddy brown salad that looked nothing like what I'd envisioned. The extra $3 on a bottle of white balsamic is worth every penny.
03 -
  • Invest in a mandoline slicer for the watermelon radish—those paper-thin slices are what make this salad photograph-worthy, and a sharp knife just won't give you the same delicate precision.
  • If you're making this for a crowd and timing is tight, slice everything the morning of and store components in separate containers in the refrigerator. Just keep the greens separate from wet ingredients until the final moment, and have your dressing whisked and ready to go.
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