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–+ servings
Maya

Sunshine Salad - An Organized Chaos: A Flavorful Delight!

A vibrant and refreshing salad that combines a variety of fresh vegetables and a tangy dressing, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups mixed greens spinach, arugula, and romaine
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell peppers any color, diced
  • 1 cup corn canned or frozen, thawed
  • 1 avocado diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup sunflower seeds
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell peppers, corn, avocado, red onion, feta cheese, and sunflower seeds. Toss gently to combine.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well blended.
  3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  4. Serve immediately or chill in the refrigerator for 15-30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 10mgSodium: 200mgFiber: 5gSugar: 5g

Notes

  • For added protein, consider adding grilled chicken, chickpeas, or quinoa to the salad.
  • Substitute the feta cheese with goat cheese or omit it for a dairy-free version.

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