Sunshine Bliss Salad
Ingredients
- • 150 g mixed spring greens
- • 300 g mango, diced
- • 200 g mandarin orange segments
- • 150 g yellow bell pepper, julienned
- • 200 g cherry tomatoes, halved
- • 200 g avocado, sliced
- • 30 g toasted sunflower seeds
- • 60 g feta cheese, crumbled
- • 60 ml orange juice
- • 30 ml honey
- • 45 ml olive oil
- • 15 ml white wine vinegar
- • 5 ml Dijon mustard
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Wash and dry the mixed spring greens thoroughly. Place them in a large salad bowl.
- 2
Prepare the mango by peeling and cutting it into bite-sized cubes. Add to the salad bowl.
- 3
Drain the mandarin orange segments if using canned, or peel and segment fresh mandarins. Add to the bowl.
- 4
Cut the yellow bell pepper into thin julienne strips for a sunny pop of color. Add to the salad.
- 5
Halve the cherry tomatoes and add them to the mix.
- 6
Just before serving, slice the avocado and arrange it on top of the salad.
- 7
In a small bowl, whisk together orange juice, honey, olive oil, white wine vinegar, and Dijon mustard until well combined.
- 8
Season the dressing with salt and pepper to taste.
- 9
Drizzle the citrus dressing over the salad just before serving.
- 10
Top with crumbled feta cheese and toasted sunflower seeds.
- 11
Toss gently to combine all ingredients while being careful not to mash the avocado.
- 12
Serve immediately for the freshest taste and best texture.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant salad brings sunshine to your table with its beautiful mix of tropical fruits and crisp vegetables. Perfect as a light lunch or alongside grilled chicken, the honey-orange dressing ties everything together beautifully—don't skip toasting those sunflower seeds for extra crunch!"
