Sunshine Salad

$- 2 cups mixed salad greens (arugula, spinach, romaine) - 1 cup cherry tomatoes, halved - 1 cup diced cucumber - 1 yellow bell pepper, thinly sliced - 1 ripe avocado, diced - 1/3 cup candied pecans - 1/4 cup crumbled feta cheese - 1/4 cup fresh basil leaves, roughly chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 tablespoon honey - Salt and pepper to taste Using fresh ingredients makes your salad lively and tasty. Mixed greens provide a crisp base. Cherry tomatoes add sweetness and color. Cucumbers bring crunch and freshness. Yellow bell pepper offers a sweet, crunchy bite, while avocado gives a creamy texture. Candied pecans add a sweet crunch, and feta cheese gives a tangy flavor. Fresh basil adds a fragrant touch, making every bite delightful. - Mixed greens: High in vitamins A and C. Great for skin health. - Cherry tomatoes: Packed with antioxidants. They support heart health. - Cucumber: Hydrating and low in calories. Good for digestion. - Yellow bell pepper: Rich in vitamin C. Boosts your immune system. - Avocado: Contains healthy fats. Supports heart health and brain function. - Candied pecans: Provide healthy fats and protein. Good for energy. - Feta cheese: A source of calcium. Supports bone health. - Basil: Contains anti-inflammatory properties. Good for digestion. - Olive oil: Rich in monounsaturated fats. Supports heart health. - Lemon juice: High in vitamin C. Good for skin health. - Honey: Natural sweetener with antioxidants. May soothe your throat. Using these fresh ingredients not only makes your salad tasty but also boosts your health! To start, gather all your ingredients. You need: - 2 cups mixed salad greens - 1 cup cherry tomatoes, halved - 1 cup diced cucumber - 1 yellow bell pepper, sliced - 1 ripe avocado, diced - 1/3 cup candied pecans - 1/4 cup crumbled feta cheese - 1/4 cup fresh basil leaves - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 tablespoon honey - Salt and pepper to taste Wash your greens and chop your veggies. Cut the cherry tomatoes and cucumber into small pieces. Slice the yellow bell pepper into thin rings. Dice the avocado right before you add it to keep it fresh. In a large bowl, place the mixed salad greens as your base. Next, layer the halved cherry tomatoes, diced cucumber, and sliced yellow bell pepper on top. This makes the salad look bright and fun! Now, gently fold in the diced avocado. Sprinkle the candied pecans and crumbled feta cheese over the salad. This adds a nice mix of textures and flavors. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. Mix until it’s smooth and well combined. This dressing is bright and full of flavor! Drizzle the dressing over the salad. Toss everything together gently so all the ingredients blend well. Finally, add the chopped basil on top for a fresh touch. You can find the full recipe in the previous section. Enjoy your vibrant and refreshing Sunshine Salad! To dice an avocado, first cut it in half. Remove the pit with a knife. Carefully scoop the flesh out with a spoon. Place the avocado half flat on the cutting board. Slice it lengthwise into strips, then crosswise to make small cubes. This method gives you nice, even pieces for your salad. If you have leftover Sunshine Salad, store it in an airtight container. Keep it in the fridge for up to two days. However, be aware that the avocado might brown. To slow this down, you can squeeze a bit of lemon juice over the avocado before storing. This keeps your salad fresh and tasty for later. Serve your Sunshine Salad in a large bowl or on individual plates. Add extra feta cheese and fresh basil on top for a lovely look. Pair the salad with grilled chicken or shrimp for a full meal. This way, you can enjoy the vibrant flavors and colors while also filling your belly! {{image_4}} You can easily boost the protein in your Sunshine Salad. Grilled chicken adds a savory touch. Just slice it thin and layer it on top. If you want a plant-based option, chickpeas work great too. Just rinse and drain them before adding. Both choices make the salad filling and satisfying. Fruits can add a sweet twist to the salad. In summer, try adding fresh berries like strawberries or blueberries. They bring a nice pop of color and flavor. In the fall, diced apples are perfect. They add a crisp texture and a touch of sweetness. Experiment with different fruits for fun new flavors! The dressing can change your salad game. A classic balsamic vinaigrette is always a hit. Just mix balsamic vinegar with olive oil, salt, and pepper. You can also try a honey mustard dressing for a sweet zing. Or, make a creamy avocado dressing for a smooth touch. Each dressing gives the salad a unique taste that you’ll love! For the full recipe, check out the Sunshine Salad Delight. To keep your Sunshine Salad fresh, store each ingredient separately. This method helps maintain their crunch and flavor. Place greens in a dry container with a paper towel. This absorbs moisture and keeps them crisp. Store chopped veggies in airtight containers. This will prevent them from wilting. For avocado, sprinkle lime juice on the cut side. This slows browning. If stored correctly, your salad lasts about three days. The greens will stay fresh for up to two days. Other ingredients like cucumber and bell pepper hold up well for those days too. Once you dress the salad, eat it within a day. The dressing makes the greens soggy over time. You can freeze some ingredients, but not the whole salad. Freezing cucumbers and tomatoes will change their texture. Avoid freezing the avocado, as it turns mushy. Instead, freeze the pecans and cheese separately. They maintain their flavor and texture better that way. Always label your containers with the date. Yes, you can swap cheese types. Try goat cheese for a tangy flavor. You can also use mozzarella for a milder taste. Just remember, each cheese adds a unique touch. Experiment to find what you love best! Sunshine Salad shines with many dishes. Pair it with grilled chicken for protein. You can also serve it alongside fish for a light meal. For a vegetarian option, add chickpeas or quinoa. These pairings balance the salad's fresh flavors. To make Sunshine Salad vegan, skip the feta cheese. Use a nut-based cheese or avocado for creaminess. Replace honey with maple syrup for sweetness. This keeps the salad tasty while making it plant-based. Enjoy the vibrant flavors without dairy! This blog post covered the fresh ingredients for the Sunshine Salad Delight. You learned how to prepare, assemble, and dress the salad. I shared tips on dicing avocado and storing leftovers for later use. We also explored fun variations to keep it interesting. In short, this salad is bright, healthy, and easy to make. Enjoy every bite and feel great about your choice!$

Brighten your meal with this Sunshine Salad Delight, a colorful mix of fresh greens, juicy tomatoes, creamy avocado, and crunchy pecans. Perfect for warm days, this refreshing salad is topped with a zesty dressing of olive oil, lemon, and honey for a burst of flavor. In just 15 minutes, you can create a healthy, vibrant dish that will impress your guests. Click through to explore the full recipe and bring this delightful salad to your table!

Print Recipe Pin Recipe

Ingredients

2 cups mixed salad greens (a vibrant blend of arugula, crisp spinach, and crunchy romaine)

1 cup cherry tomatoes, halved for a burst of sweetness

1 cup diced cucumber, adding refreshing crunch

1 yellow bell pepper, thinly sliced into delightful rings

1 ripe avocado, diced for creaminess

1/3 cup candied pecans, providing a sweet, nutty contrast

1/4 cup crumbled feta cheese, offering a tangy kick

1/4 cup fresh basil leaves, roughly chopped for herbaceous flavor

3 tablespoons extra virgin olive oil, to coat the salad luxuriously

2 tablespoons fresh lemon juice, for bright acidity

1 tablespoon honey, to enhance the dressing with natural sweetness

Salt and pepper to taste, to season to perfection

Instructions

Begin by placing the mixed salad greens in a large salad bowl, creating a colorful base that will be the foundation of your dish.

Next, layer on the halved cherry tomatoes, diced cucumber, and the thinly sliced yellow bell pepper, arranging them artistically on top of the greens for visual appeal.

Carefully fold in the diced avocado throughout the salad, then sprinkle the candied pecans and crumbled feta cheese generously over the top, adding both texture and flavor.

In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, salt, and pepper until the mixture is well combined and emulsified, creating a bright and zesty dressing.

Drizzle the homemade dressing over the salad, and with gentle hands, toss all the ingredients together until everything is evenly coated, ensuring the flavors meld beautifully.

To finish, top the salad with the freshly chopped basil, allowing its aroma and flavor to enhance the overall dish.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

- Presentation Tips: Serve the salad in individual bowls or on platters, garnished with additional basil leaves and a sprinkle of extra feta for an eye-catching display. Enjoy the vibrant colors and fresh taste!