Sunshine Salad: A Refreshing and Nutritious Delight

Ingredients

Greens

• 3 cups baby spinach
• 2 cups arugula

Fruit & Fresh

• 1 cup orange segments (peeled and sliced)
• ½ cup diced ripe mango
• ¼ cup thinly sliced red onion

Nuts & Seeds

• ¼ cup sliced almonds, lightly toasted
• 1 tablespoon chia seeds

Dressing

• ½ cup plain Greek yogurt
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon honey (optional)
• ¼ teaspoon sea salt

Seasonings & Garnish

• Freshly ground black pepper, to taste
• Mint leaves, torn (optional)

Instructions

Making the Citrus Yogurt Dressing

1. Combine Base Ingredients. In a small bowl whisk together ½ cup plain Greek yogurt, 2 tablespoons freshly squeezed orange juice, and 1 teaspoon honey until smooth. The yogurt provides protein and creaminess, while orange juice adds brightness.
2. Season. Add ¼ teaspoon sea salt and a pinch of freshly ground black pepper. Taste and adjust sweetness or acidity if needed – a little extra orange juice can lift the flavor.
3. Chill. Cover the dressing and refrigerate for 5‑10 minutes. This short rest allows the flavors to meld, giving the final salad a cohesive taste.

Assembling the Salad

1. Layer Fruit & Veg. Scatter the orange segments, diced mango, and thinly sliced red onion over the greens. The fruit’s natural juices will lightly coat the leaves, enhancing flavor without extra dressing.
2. Add Crunch. Sprinkle the toasted sliced almonds and chia seeds evenly across the top. The almonds should be golden but not burnt; they add a nutty crunch and a dose of healthy fats.
3. Drizzle Dressing. Pour the chilled citrus yogurt dressing over the salad using a gentle circular motion. Aim for about 2‑3 tablespoons per serving; the dressing should lightly coat the greens without drowning them.
4. Final Toss & Garnish. Using clean hands or two large spoons, toss the salad just enough to distribute the dressing. Finish with a few torn mint leaves for an aromatic lift, if desired.