Christmas Tree Salad

Ingredients:
4 cups baby arugula
2 Persian cucumbers, sliced
1 avocado, cut in half and sliced, then arranged into avocado roses
1 head buttercup lettuce, bases trimmed and leaves separated
1/2 yellow bell pepper, use big star-shaped cookie cutter to cut out a star as topper

1/2 big carrot, peeled and sliced, then use small star-shaped cookie cutter to cut out stars
2 cups of heirloom small tomatoes
1 stick of celery, cut in half lengthways
5-6 radishes, green leaves cut, leave the root, cut into little ornament style
1/4 cup chopped toasted macadamia nuts
Slices of baguette

Papaya Seeds Vinaigrette:
1 tbsp fresh papaya seeds
1/2 small shallot

1/4 cup raspberry vinegar, or apple cider vinegar, or white balsamic vinegar
2 tbsp agave syrup
1 tsp Dijon mustard
1/4 tsp salt
1/3 cup olive oil
Pepper, to taste

Directions:

For the dressing, blend everything together until smooth. Then drizzle it over your favorite salad.

How it's made:

Arrange the leaves on a very large platter or cutting board in a Christmas tree shape. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Arrange a layer of little buttercup lettuce leaves to create tiers on the tree. Use celery sticks to create the trunk of the tree. Place the bell pepper star at the top of the tree. Scatter cucumber, tomatoes, carrots, radish and macadamia on top. Drizzle papaya seeds vinaigrette or your favorite vinaigrette on top. Decorate the ground under the tree with slices of bread. Serve immediately.