Sunbeam Garden Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, refreshing salad bursting with colorful vegetables and a bright lemon-honey dressing, perfect for a sunny summer lunch. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs mixed greens, shredded carrots, thinly sliced red bell pepper 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 205 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

• 4 cups mixed greens
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup diced cucumber
• 1/4 cup halved cherry tomatoes
• 1/4 cup toasted sliced almonds
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/4 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until fully emulsified.
2. Step 2: In a large mixing bowl, combine 4 cups mixed greens, 1/2 cup shredded carrots, 1/4 cup thinly sliced red bell pepper, 1/4 cup diced cucumber, and 1/4 cup halved cherry tomatoes.
3. Step 3: Drizzle the dressing over the salad and toss gently until every leaf is coated, then sprinkle with 1/4 cup toasted sliced almonds.