Sunlit Glade Vibrant Salad (Print View)

Bright yellow fruits and fresh herbs combine for a colorful, easy-to-prepare salad.

# Components:

→ 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

# Method:

01 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until emulsified.
02 - In a large mixing bowl, massage the shredded kale with half of the dressing for 1 to 2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the kale and toss gently to combine.
04 - Arrange the dressed greens in a wide, shallow serving bowl, creating a dense forest ring around the outer edge.
05 - Mound the diced mango, pineapple, golden apple, and peach in the center to form a bright sunlit glade.
06 - Drizzle the remaining dressing over the fruits and greens.
07 - Sprinkle with toasted pumpkin seeds and lemon zest, if using. Serve immediately.

# Expert Advice:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen when it truly takes twenty minutes.
  • The contrast of soft fruits against the silky, massaged kale creates this perfect textural dance in every bite.
  • Naturally vegan and gluten-free without feeling like you're missing anything.
02 -
  • Prep your dressing and massage your kale separately from the other greens; mix everything too far ahead and you'll end up with a wilted mess instead of a vibrant salad.
  • The arrangement matters more than you'd think—that visual contrast between the dark greens and bright fruits is half the magic.
03 -
  • Toast your pumpkin seeds yourself if you can—they taste infinitely better than the pre-toasted versions, and it takes only a few minutes in a dry pan.
  • Zest your lemon before you juice it, and keep that zest in a little container because it's liquid gold for salads and finishes.
Return