Sunlit Glade Salad (Printable Version)

Bright yellow fruits paired with kale and herbs deliver a refreshing, colorful fusion of flavors and textures.

# 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 - In a small bowl, whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until emulsified.
02 - In a large mixing bowl, massage 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. Toss gently to combine.
04 - Place the dressed greens in a wide, shallow serving bowl, creating a dense ring around the outer edge.
05 - Mound diced mango, pineapple, golden apple, and peach in the center forming a bright centerpiece.
06 - Drizzle remaining dressing over fruits and greens, then sprinkle with toasted pumpkin seeds and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like sunshine but feels impossibly light, the kind of meal that nourishes without weighing you down.
  • Visually, it's a showstopper—people always photograph their bowl before eating, and somehow that makes it taste better.
  • Zero cooking means you can have something restaurant-worthy on the table in twenty minutes, even on chaotic weeknights.
02 -
  • Don't skip the kale massage—it's the difference between a salad you eat and one you actually enjoy.
  • Keep the fruits and greens separate until the last moment if you're prepping ahead; the kale will soften them if they sit too long, and you want that textural play.
  • The dressing needs to be made fresh; it oxidizes and loses its brightness if made more than an hour or two ahead.
03 -
  • Massage that kale like you mean it—your hands are the best tool for the job, and the contact matters.
  • Make the dressing in a separate bowl first so you can taste it before it touches everything; it's easier to adjust one component when nothing else is in the way.
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