Sunbeam Rainbow Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed salad featuring crisp vegetables and a zesty citrus dressing that captures the essence of a sunny day. This Mediterranean-inspired salad recipe, ready in about 20 minutes, pairs mixed baby greens, cherry tomatoes, shredded carrots 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 250 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

• 2 cups mixed baby greens
• 1/2 cup cherry tomatoes
• 1/2 cup shredded carrots
• 1/4 cup red onion
• 1/4 cup cucumber
• 1/4 cup radishes
• 1/4 cup fresh cilantro
• 1/4 cup sunflower seeds
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp Dijon mustard

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, and 1/4 tsp Dijon mustard until emulsified; season with a pinch of salt.
2. Step 2: In a large bowl, combine 2 cups mixed baby greens, 1/2 cup halved cherry tomatoes, 1/2 cup shredded carrots, 1/4 cup thinly sliced red onion, 1/4 cup diced cucumber, and 1/4 cup sliced radishes.
3. Step 3: Add 1/4 cup chopped fresh cilantro and 1/4 cup toasted sunflower seeds to the bowl.
4. Step 4: Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
5. Step 5: Serve immediately to enjoy the crisp textures and bright flavors.