Sunlit Glade Yellow Fruits (Printable Version)

Bright yellow fruits mingle with kale and fresh herbs for a lively, fresh centerpiece bursting with flavor.

# 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

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
02 - Place shredded kale in a large mixing bowl and massage with half of the dressing for 1 to 2 minutes until slightly softened.
03 - Add baby spinach leaves, chopped parsley, torn mint leaves, and torn basil leaves to the massaged kale and toss gently to incorporate.
04 - Transfer the dressed greens into a wide, shallow serving bowl, forming a dense ring around the outer edge.
05 - Pile the diced mango, pineapple, golden apple, and sliced peach in the center to create a bright, sunlit glade effect.
06 - Drizzle the remaining dressing evenly over the fruit and greens.
07 - Sprinkle with toasted pumpkin seeds and lemon zest if desired, then serve immediately.

# Expert Advice:

01 -
  • It's a celebration of color that actually tastes as good as it looks—no sacrifice between beauty and flavor.
  • The massaged kale becomes tender enough that even people who claim to hate salad will ask for seconds.
  • Ready in twenty minutes but feels like you've spent hours on something special.
02 -
  • Kale is resilient—don't be afraid to massage it hard; it won't break, and the longer you work it, the better it tastes.
  • Dress the greens before the fruit; this prevents the greens from getting lost under all that golden color and ensures they're properly seasoned.
  • Mix your dressing at least five minutes before serving so the flavors have time to marry and deepen.
03 -
  • Taste your dressing before it touches the salad—season it boldly enough that it doesn't disappear once it coats the greens.
  • The real trick is massaging the kale with just enough dressing so it softens but doesn't get drenched; start with half and add more only if needed.
Go Back