Summer picnics need a side dish that stays cool and bright. This Sunshine Salad Recipe is a classic for a reason. It brings a pop of color to your table with very little effort. You only need a few pantry staples to get started. This dish is perfect for those hot afternoons when you want something light.
Why This Recipe Is a Winner
This recipe is perfect for hot summer days. The lemon and pineapple flavors are so refreshing. Kids love the bright color and wiggly texture. It is budget-friendly and feeds a whole crowd easily. You can make it ahead of time to save stress later. It is a great way to sneak in some fresh carrots.
Simple Method
Making this salad is mostly about waiting for the fridge to work. You dissolve the gelatin and let it thicken slightly. Then you fold in the fresh carrots and pineapple pieces. No baking is required for this sweet side dish. Even if you are new to gelatin, you can master this. It is a foolproof way to brighten any meal.
Simple Ingredients
These ingredients are mostly pantry staples you might already have. Fresh carrots add a lovely crunch to every bite.
- 1 package (3 ounces) lemon-flavored gelatin
- 1 cup boiling water
- 2/3 cup ice-cold water (or reserved pineapple juice)
- 1 tablespoon lemon juice
- 1/8 teaspoon fine sea salt
- 1 can (8 ounces) crushed pineapple, thoroughly drained
- 1 cup fresh carrots, finely grated
Step-by-Step
- In a heat-proof mixing bowl, combine the lemon gelatin and 1 cup of boiling water. Stir continuously for 2 minutes or until the gelatin crystals are fully dissolved.
- Stir in the 2/3 cup cold water (or reserved pineapple juice), lemon juice, and salt until well blended.
- Place the bowl in the refrigerator for approximately 45 to 60 minutes, or until the mixture reaches the consistency of unbeaten egg whites.
- Gently fold the drained crushed pineapple and grated carrots into the thickened gelatin using a spatula until evenly distributed.
- Pour the mixture into a 4-cup gelatin mold, individual ramekins, or an 8×8-inch glass baking dish.
- Refrigerate for a minimum of 4 hours, or until the salad is completely set and firm to the touch.
- To unmold, briefly dip the bottom of the container in warm water for 5 seconds and invert onto a serving platter; otherwise, slice into squares and serve chilled.
Best Ways to Enjoy It
Serve this chilled on a large white platter. It looks beautiful next to grilled chicken or burgers. Add a dollop of whipped cream for a sweeter treat. This is a great addition to any backyard BBQ. Your friends will love the nostalgic feel of this dish. Pack it in a cooler for your next park outing.
Keep It Fresh
Keep your salad in the refrigerator until the very last minute. It will stay fresh for up to three days. Use an airtight container to keep it from drying out. Do not freeze this salad as it ruins the texture. Simply slice off a square whenever you need a snack. It makes a great quick lunch addition.
Tips for Best Results
- Drain the pineapple thoroughly so the salad sets properly.
- Don’t skip the chilling step before adding the fruit and carrots.
- Avoid using fresh pineapple because it prevents the gelatin from setting.
- Use the reserved pineapple juice for extra flavor instead of water.
- For summer potlucks, keep the dish on a bed of ice.
- Grate the carrots finely so they blend in perfectly.
- Use a decorative mold to make it look extra special for guests.
Ways to Switch It Up
- Swap lemon gelatin for orange gelatin for a deeper citrus flavor.
- Add a handful of chopped walnuts for a crunchy texture.
- Use a sugar-free gelatin for a lighter, low-calorie version.
- Stir in some shredded coconut for a tropical summer twist.
Quick Answers
Can I make this ahead of time?
Yes, this is the perfect make-ahead dish. It actually needs at least four hours to set firmly. You can even make it the night before.
Why didn’t my gelatin set?
You might have used fresh pineapple or too much liquid. Always use canned pineapple for the best results. Make sure your boiling water is truly hot.
Will kids really eat carrots this way?
Most kids love the sweetness of the pineapple and gelatin. The carrots add a nice crunch without being overwhelming. It is a very kid-friendly side dish.
I hope this bright salad adds a little joy to your summer gatherings. It is such a simple way to bring a smile to everyone’s face. Happy cooking!
— Alex
Ingredients
- 1 package (3 ounces) lemon-flavored gelatin
- 1 cup boiling water
- 2/3 cup ice -cold water (or reserved pineapple juice)
- 1 tablespoon lemon juice
- 1/8 teaspoon fine sea salt
- 1 can (8 ounces) crushed pineapple, thoroughly drained
- 1 cup fresh carrots, finely grated
Instructions
- In a heat-proof mixing bowl, combine the lemon gelatin and 1 cup of boiling water. Stir continuously for 2 minutes or until the gelatin crystals are fully dissolved.
- Stir in the 2/3 cup cold water (or reserved pineapple juice), lemon juice, and salt until well blended.
- Place the bowl in the refrigerator for approximately 45 to 60 minutes, or until the mixture reaches the consistency of unbeaten egg whites.
- Gently fold the drained crushed pineapple and grated carrots into the thickened gelatin using a spatula until evenly distributed.
- Pour the mixture into a 4-cup gelatin mold, individual ramekins, or an 8x8-inch glass baking dish.
- Refrigerate for a minimum of 4 hours, or until the salad is completely set and firm to the touch.
- To unmold, briefly dip the bottom of the container in warm water for 5 seconds and invert onto a serving platter; otherwise, slice into squares and serve chilled.
