Sunlit Glade Vibrant Salad (Print)

Bright yellow fruits nestled in kale and herbs with a tangy dressing for a fresh, colorful dish.

# What you'll need:

→ Yellow Fruits

01 - 1 cup ripe mango, diced
02 - 1 cup pineapple, diced
03 - 1 golden apple, diced
04 - 1 yellow peach, sliced

→ Greens & Herbs

05 - 4 cups kale, stems removed, finely shredded
06 - 1 cup baby spinach leaves
07 - ½ cup fresh parsley, chopped
08 - ¼ cup fresh mint leaves, torn
09 - ¼ cup fresh basil leaves, torn

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup
13 - 1 teaspoon Dijon mustard
14 - ½ teaspoon sea salt
15 - ¼ teaspoon freshly ground black pepper

→ Optional Garnishes

16 - 2 tablespoons toasted pumpkin seeds
17 - Zest of 1 lemon

# How To Make It:

01 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until fully combined.
02 - In a large mixing bowl, massage shredded kale with half of the dressing for 1 to 2 minutes until leaves soften slightly.
03 - Add baby spinach, parsley, mint, and basil to the kale and toss gently to incorporate evenly.
04 - Transfer the dressed greens into a wide, shallow serving bowl, forming a dense ring around the edges.
05 - Pile diced mango, pineapple, golden apple, and sliced peach into the center to craft a vibrant, sunlit focal point.
06 - Drizzle the remaining dressing evenly over the fruits and greens, then sprinkle with toasted pumpkin seeds and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It's a five-minute assembly that feels like you spent hours in the kitchen.
  • The kale actually tastes good here, soft and almost silky after a quick massage.
  • Every bite is different, balancing juicy fruit with peppery greens and that bright lemon snap.
02 -
  • Don't dress the fruit until the last moment, or it will release juice and the whole thing becomes watery.
  • The dressing should coat every piece of kale, which is why you massage it with half the dressing first—it's not just for show.
03 -
  • Taste the dressing by itself before you pour it on anything; you want it to be bright enough that you'd drink it, not timid.
  • Toast your pumpkin seeds in a dry pan for exactly two minutes to wake up their flavor without burning them.
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