Rainbow Sunbeam Herb Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, refreshing salad with crisp vegetables and a zesty lemon-dill dressing, embodying the colors of a rainbow after a summer storm. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs mixed spring greens, halved cherry tomatoes, sliced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz mixed spring greens
• 1 cup halved cherry tomatoes
• 1/2 cup sliced cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 1/2 medium diced avocado
• 1/2 lemon
• 1 tbsp chopped fresh dill
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt

Instructions

1. Step 1: Whisk together lemon juice, olive oil, apple cider vinegar, honey, 1/4 tsp salt, and dill in a small bowl until emulsified.
2. Step 2: In a large bowl, combine spring greens, cherry tomatoes, cucumber, red bell pepper, red onion, and avocado; toss gently with 3/4 of the dressing until evenly coated.
3. Step 3: Divide salad among plates, drizzle with remaining dressing, and serve immediately while greens are crisp and vibrant.