Sunshine Salad Recipe

Finished sunshine salad in white bowl on kitchen counter

A bright and refreshing sunshine salad made with mandarin oranges, pineapple, fresh veggies, and a zesty honey lime dressing. This easy 15-minute summer salad is packed with color, flavor, and nutrients; perfect for BBQs, potlucks, or a light lunch!

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Course: Lunch, Salad, Side Dish

Cuisine: American, Midwest, Tropical-Inspired

Prep Time: 15

Total Time: 15

Servings:

Calories: 210kcal

Cost: $10

Equipment

Large salad bowl For tossing and serving
Whisk or mason jar For mixing dressing
Cutting board & knife For chopping veggies and fruit
Salad spinner To dry greens thoroughly

Ingredients

Salad

6 cups mixed greens spinach, arugula, or spring mix
2 cups mandarin orange segments fresh or canned, drained
1 cup pineapple chunks fresh or canned, drained
1 cup shredded carrots
1 cup cherry tomatoes halved
0.5 cup red bell pepper thinly sliced
0.5 cup cucumber diced
0.25 cup red onion thinly sliced
0.5 cup toasted almonds or sunflower seeds

Dressing

0.25 cup lime juice freshly squeezed
2 tablespoon honey or maple syrup for vegan option
2 tablespoon olive oil
1 teaspoon lime zest
0.5 teaspoon Dijon mustard
Salt & pepper to taste

Instructions

Wash and dry greens thoroughly.
Chop veggies and fruit into uniform, bite-sized pieces.
Whisk together all dressing ingredients in a small bowl or jar.
Layer greens in a large bowl and arrange other ingredients evenly on top.
Drizzle dressing just before serving and toss gently to coat.
Top with toasted almonds or seeds for added crunch.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition