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Salads have long been celebrated as a cornerstone of a balanced diet, offering an array of flavors, textures, and nutritional benefits. With an emphasis on fresh, whole ingredients, salads can serve as a satisfying meal or a delightful side dish. The Sunshine Salad stands out among the vast array of salad options, not just for its vibrant appearance but also for its nutrient-rich profile. This salad combines a variety of colorful, fresh ingredients that not only please the palate but also nourish the body.

Sunshine Salad

Brighten your day with the delicious and nutritious Sunshine Salad! This colorful dish features a mix of fresh baby greens, cherry tomatoes, crisp cucumbers, creamy avocado, sweet corn, and protein-rich quinoa, making it a perfect choice for any occasion. Packed with essential vitamins and minerals, this vibrant salad is great for summer picnics, potlucks, or a light meal throughout the year. Explore the benefits of each ingredient and learn how to prepare and dress this delightful salad for a truly refreshing experience. Enjoy a burst of flavor and health in every bite!
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Ingredients
  

4 cups mixed baby greens (spinach, arugula, and romaine)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 ripe avocado, cubed

1 small bell pepper (any color), diced

1/2 cup sweet corn (canned or fresh), drained

1/2 cup cooked quinoa (cooled)

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

Fresh herbs (basil, mint or parsley), roughly chopped

1/4 cup sunflower seeds

Salt and pepper, to taste

Dressing:

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Prepare the Ingredients: Rinse and dry the baby greens and place them in a large salad bowl. Halve the cherry tomatoes, dice the cucumber and bell pepper, and cube the avocado. If using fresh corn, cook and cool it first.

    Combine the Base: Add the halved cherry tomatoes, diced cucumber, bell pepper, avocado, sweet corn, cooked quinoa, and thinly sliced red onion to the bowl with the greens.

      Make the Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste. If using a jar, seal it and shake well until emulsified.

        Toss the Salad: Drizzle the salad with the dressing and gently toss everything together until well combined. Take care not to mash the avocado.

          Finish and Serve: Sprinkle the crumbled feta cheese (if using), fresh herbs, and sunflower seeds over the top. Adjust seasoning with additional salt and pepper, if desired. Serve immediately and enjoy the burst of sunshine in every bite!

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