Sunlit Glade Yellow Fruits (Print Version)

Bright medley of yellow fruits and leafy greens dressed with zesty olive oil and lemon.

# 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 pepper in a small bowl until emulsified.
02 - Massage shredded kale with half of the dressing for 1–2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the kale and toss gently to blend.
04 - Place dressed greens in a wide, shallow serving bowl, forming a dense ring around the edge.
05 - Pile diced mango, pineapple, golden apple, and peach in the center to create a vibrant focal point.
06 - Drizzle remaining dressing over fruits and greens. Sprinkle with toasted pumpkin seeds and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It's a visual stunner that makes people pause before eating, wondering if it's too pretty to disturb.
  • The bright fruits against deep kale create layers of flavor and texture that keep you coming back for more bites.
02 -
  • Massage that kale properly, or it will taste woody and tough no matter how perfect everything else is.
  • Keep fruits and greens separate until the last moment before serving, or the dressing will wilt everything and blur the beautiful color contrast.
03 -
  • The temperature matters more than people think, so chill your serving bowl and fruits beforehand for a more refreshing bite.
  • Zest the lemon right over the finished salad so the oils burst with fragrance at the moment of serving.
Go Back