The California Beach Salad
Bright, vibrant, and bursting with fresh flavors, The California Beach Salad is the ultimate taste of summer in every bite. This colorful, no-cook recipe features a medley of mixed greens, creamy avocado, crisp cucumber, juicy cherry tomatoes, and sweet mango, all complemented by a zing of red onion and fresh cilantro. Optional edamame adds a boost of plant-based protein, while black sesame seeds or sunflower seeds provide a nutty crunch. The real star is the sunny citrus dressing, made with olive oil, lime juice, orange juice, and a touch of honey or agave, creating a perfect balance of tangy and sweet. Ready in just 15 minutes, this refreshing salad is ideal as a light lunch, healthy side dish, or a crowd-pleasing addition to your next picnic or beachside gathering.
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Recipe Information
Ingredients
- 6 cups mixed salad greens (arugula, spinach, or baby kale)
- 1 large ripe avocado
- 1 medium English cucumber
- 1 cup cherry or grape tomatoes
- 1 medium ripe mango
- 0.25 medium red onion
- 0.25 cup fresh cilantro
- 0.5 cup shelled edamame (optional)
- 1 tablespoon black sesame seeds or toasted sunflower seeds
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 teaspoon honey or agave syrup
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Wash and thoroughly dry the mixed salad greens. Place them in a large mixing bowl.
Cut the avocado in half, remove the pit, and slice the flesh into thin slices. Add the avocado slices to the bowl.
Slice the cucumber into thin half-moons and add to the salad.
Halve the cherry or grape tomatoes and toss them into the bowl.
Peel the mango and dice it into small cubes. Add the mango to the salad for a sweet touch.
Thinly slice a quarter of the red onion and mix it with the other ingredients in the bowl.
Chop the fresh cilantro leaves and sprinkle them over the salad. If using shelled edamame, add it now.
Sprinkle the black sesame seeds or toasted sunflower seeds over the salad for added texture and flavor.
In a small jar or bowl, whisk together the olive oil, fresh lime juice, orange juice, honey or agave syrup, sea salt, and black pepper to create the citrus dressing.
Pour the dressing over the salad and gently toss to combine, ensuring each ingredient is coated evenly.
Serve immediately and enjoy your refreshing California Beach Salad!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 49.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3309 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
