Sunshine Salad
Bright, fresh, and easy to make, this Sunshine Salad features crisp vegetables, creamy avocado, and a bright lemon dressing, perfect for lunch or a weeknight dinner.
Ingredients
Salad Base
- 4 cups Mixed greens (spinach, arugula, or romaine) Use any combination of greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 cup Bell peppers, diced (any color)
- 1 cup Carrots, shredded
- 1 medium Avocado, sliced Use ripe but firm avocado
Dressing
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice Adjust to taste
Toppings & Seasoning
- 1/2 cup Feta cheese, crumbled (optional) Omit for dairy-free version
- to taste Salt and pepper Use to taste
Instructions
Preparation
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell peppers, and carrots.
- Add the sliced avocado and feta cheese if using.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss to combine and serve immediately.
Notes
For best texture, add avocado just before serving. Use dried greens to prevent sogginess. Store leftovers in an airtight container.