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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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

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

Method
 

Preparation
  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell peppers, and carrots.
  2. Add the sliced avocado and feta cheese if using.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt and pepper to taste.
  5. 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.