Sunshine Salad

A slice of citrus, just in time for summer

Sunshine Salad

Remember those Sunshine Salads that made the rounds at potluck dinners, full of marshmallows, sour cream, mandarin oranges and coconut? I think it’s time that salad got an updated look. With a nod to citrus with sun shaped slices of Cara Cara oranges (pink and sweet), light green creamy avocado to replace the sour cream, star sliced apples, pomegranate seeds, walnuts instead of coconut and crisp baby kale, this salad is full of good stuff.

Serves 2



  • ¼ cup extra virgin olive oil
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh lemon juice (½ lemon)
  • Zest of ½ orange
  • Zest of ½ lemon
  • 2 Tbsp. honey
  • ⅛ tsp. kosher salt
  • Freshly ground black pepper


  • 2-3 cara cara oranges
  • 1 avocado, sliced
  • 1 apple, sliced horizontally
  • 1 small bunch baby kale, washed and dried
  • ½ pomegranate’s seeds, rinsed
  • 1 cup walnuts, chopped


  • sprinkling of coconut
  • grated carrot
  • pineapple chunks
  • yellow peppers
  • celery


Mix all dressing ingredients together and whisk. Refrigerate until using.

In a salad bowl, toss together all ingredients, except avocado and apple slices, and refrigerate until using. Just before serving, add the avocado and apple slices and toss with dressing to serve.

Nutrition facts per serving: Calories 398; protein 6g; fat 28g; carbs 39g.