Sunshine Salad with Citrus (Printable)

Bright citrus, berries and tender greens tossed with mint and a honey-lime dressing — light, refreshing, and quick.

# What You Need:

→ Fruit & Vegetables

01 - 2 oranges, peeled and sliced
02 - 1 cup fresh pineapple, diced
03 - 1 cup strawberries, hulled and sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 cup cucumber, sliced

→ Greens & Herbs

06 - 4 cups mixed baby greens (such as spinach, arugula, or romaine)
07 - 2 tablespoons fresh mint leaves, finely chopped

→ Dressing

08 - 2 tablespoons honey
09 - 1 tablespoon lime juice
10 - 2 tablespoons extra-virgin olive oil
11 - Salt, to taste
12 - Pepper, to taste

# How-To Steps:

01 - Place mixed baby greens, oranges, pineapple, strawberries, yellow bell pepper, and cucumber in a large salad bowl.
02 - Sprinkle the finely chopped fresh mint leaves over the contents of the bowl.
03 - In a small mixing bowl, whisk together honey, lime juice, extra-virgin olive oil, salt, and pepper until well emulsified.
04 - Pour the dressing evenly over the salad and gently toss to ensure all ingredients are lightly coated.
05 - Transfer to serving plates or bowls and enjoy without delay to maintain peak freshness.

# Helpful Tips:

01 -
  • Your friends will ask for the recipe and wonder how it was so simple.
  • The flavors wake up your palate without feeling heavy, making it a true spring or summer standout.
02 -
  • If you pour the dressing too early, the greens wilt and the fruit turns soft—always wait until just before serving.
  • Swapping out honey for agave is seamless and makes a delicious vegan twist; nobody I’ve served noticed the change!
03 -
  • Pat fruit dry after washing so the dressing clings and doesn’t get diluted.
  • Taste and tweak the dressing before pouring—it should balance sweet, tart, and a hint of salt for perfection.

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