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Sunshine Salad

This vibrant Sunshine Salad is a burst of fresh flavors and colors, featuring a delightful mix of sweet mango, zesty oranges, crunchy bell peppers, and hearty chickpeas, all tossed in a bright citrus vinaigrette. It's a refreshing and healthy dish perfect for a light lunch or a cheerful side.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can chickpeas 15-ounce, rinsed and drained
  • 1 cup corn kernels fresh or frozen, thawed
  • 1 large yellow bell pepper diced
  • 1/4 cup red onion finely diced
  • 1 medium mango peeled and diced
  • 2 medium oranges segmented and roughly chopped, reserving any juice
  • 1 medium avocado diced, optional
  • 1/4 cup fresh cilantro chopped, for garnish
For the Sunshine Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lime juice freshly squeezed, plus any reserved orange juice
  • 1 tsp honey or maple syrup
  • 1/2 tsp Dijon mustard
  • 1/4 tsp turmeric powder optional, for color and flavor
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Citrus juicer

Method
 

Prepare the Vinaigrette
  1. In a small mixing bowl, whisk together the extra virgin olive oil, fresh lime juice (and any reserved orange juice), honey (or maple syrup), Dijon mustard, turmeric powder (if using), salt, and black pepper until well combined and emulsified. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the rinsed and drained chickpeas, corn kernels, diced yellow bell pepper, finely diced red onion, peeled and diced mango, and segmented and chopped oranges.
  2. If using, gently fold in the diced avocado just before serving to prevent browning.
  3. Pour the prepared Sunshine Vinaigrette over the salad ingredients. Toss gently until all ingredients are evenly coated.
  4. Garnish with fresh chopped cilantro before serving.

Notes

For best results, serve this salad immediately. If preparing ahead, keep the dressing separate and add just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the avocado may brown slightly. For an extra touch of crunch, add toasted slivered almonds or pumpkin seeds.