Sunshine Salad (Printable)

Citrus and berry salad with mixed greens and a honey-lime dressing, bright, fresh, and ready in 15 minutes.

# What goes in:

→ Fruit & Vegetables

01 - 2 oranges, peeled and sliced
02 - 1 cup fresh pineapple, diced
03 - 1 cup strawberries, hulled and sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 cup cucumber, sliced

→ Greens & Herbs

06 - 4 cups mixed baby greens (such as spinach, arugula, or romaine)
07 - 2 tablespoons fresh mint leaves, finely chopped

→ Dressing

08 - 2 tablespoons honey
09 - 1 tablespoon lime juice
10 - 2 tablespoons extra-virgin olive oil
11 - Salt, to taste
12 - Black pepper, to taste

# Directions:

01 - In a large salad bowl, add baby greens, sliced oranges, pineapple pieces, sliced strawberries, yellow bell pepper, and cucumber.
02 - Sprinkle finely chopped mint leaves evenly over the salad mixture.
03 - In a small mixing bowl, whisk together honey, lime juice, extra-virgin olive oil, salt, and black pepper until the dressing is emulsified.
04 - Drizzle dressing over the assembled salad, then toss gently to coat all ingredients with the vinaigrette.
05 - Serve the salad at once to preserve crispness and vibrant flavors.

# Expert Advice:

01 -
  • Every bite sparkles with color and juicy freshness—almost like eating pure sunshine.
  • This speedy salad solves the puzzle of what to bring to picnics or quick lunches you'll actually enjoy.
02 -
  • If you add the dressing too far ahead, the greens wilt and the fruit turns soggy fast.
  • Chilling the salad bowl for a few minutes beforehand keeps everything crisp and bright.
03 -
  • If you slice fruit over the bowl, you won't waste any of that bright juice—it all becomes part of the dressing.
  • A quick taste before serving lets you adjust for sweet or tart flavors—sometimes the fruit is different every time.

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