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Sunshine Salad


- 2 ripe Mangoes, cut into cubes

- 1 cup Pineapple, cut into cubes

- 2 Yellow Kiwis, peeled and sliced

- 1 cup Corn Kernels, cooked

- Fresh Coriander (Cilantro), chopped for garnish


- 2 tablespoons Honey

- 1/4 teaspoon Cayenne Pepper (adjust to taste)

- Pinch of Salt


1. In a small bowl, mix together honey, cayenne pepper, and a pinch of salt. Set aside. This will be your sunshine sauce.

2. Sweet, juicy, and tropical, mangoes add a burst of sunshine with their golden color and rich flavor.

3. Sweet and tangy, pineapple adds a tropical twist with its juicy texture and bright flavor.

4. Yellow kiwis are sweeter than their green counterparts, offering a refreshing burst of tangy-sweet flavor.

5. Corn kernels add a delightful crunch and subtle sweetness to contrast the fruit flavors.

6. Fresh cilantro adds a zesty, citrusy note to complement the sweetness of the fruits.

7. In a large salad bowl, combine the mango cubes, pineapple cubes, sliced yellow kiwis, and cooked corn kernels.

8. Pour the prepared sunshine sauce over the fruit mixture.

9. Gently toss everything together until the fruits are evenly coated with the sauce.

10. Taste and adjust seasoning if needed. You can add more honey for sweetness, cayenne pepper for heat, or salt to balance the flavors.

11. Garnish the sunshine salad with freshly chopped coriander (cilantro) for a burst of freshness.

12. Serve immediately as a refreshing side dish or a light, healthy snack.



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