Description

A vibrant, vitamin-packed Sunshine Salad brimming with juicy pineapple, mandarin oranges, strawberries, grapes, crisp veggies, and leafy greens—perfect for brightening up picnics, lunches, or as a cheerful side dish with a creamy yogurt‑honey dressing.

Ingredients

Fresh produce:

2 cups pineapple chunks (fresh)

1 cup mandarin orange segments

1 cup sliced strawberries

1 cup seedless grapes (halved)

1 medium carrot, shredded

1 cucumber, thinly sliced

2 cups mixed leafy greens (spinach, romaine, or kale)

For the dressing:

½ cup plain Greek yogurt

1 tablespoon honey

Juice of 1 lemon

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Instructions

Prepare the produce: wash and dry all fruit and vegetables thoroughly.

Chop and slice: cut pineapple into bite-sized chunks, slice strawberries, halve grapes, shred the carrot, and slice the cucumber.

In a large salad bowl, combine pineapple, mandarin oranges, strawberries, grapes, carrot, and cucumber.

Add the mixed leafy greens.

In a small bowl, whisk together Greek yogurt, honey, and lemon juice until smooth.

Drizzle the dressing over the salad and toss gently to coat.

Cover and refrigerate for 20–30 minutes before serving to allow flavors to meld.

Notes

To avoid sogginess, add the dressing just before serving. Alternatively, toss just lightly if prepping in advance.

Customize with optional additions, like nuts (almonds, pecans, walnuts), seeds (sunflower, pumpkin, chia), or protein (grilled chicken, chickpeas, cottage cheese).

For a tropical twist, include mango or coconut flakes; for added sweetness or fun, switch in grapes or apples.

Prep Time: 15 minutes
Cook Time: 20–30 minutes
Category: Appetizer
Cuisine: American