Sunlit Glade Yellow Salad (Printer View)

A colorful blend of yellow fruits and fresh greens tossed in a zesty dressing for a fresh experience.

# Components:

→ Yellow Fruits

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

→ Greens & Herbs

05 - 4 cups kale, stems removed and 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 - Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - In a large mixing bowl, massage shredded kale with half of the dressing for 1–2 minutes until leaves soften slightly.
03 - Add baby spinach, parsley, mint, and basil to the kale. Toss gently to incorporate evenly.
04 - Place the 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 bright, sunlit focal point.
06 - Drizzle remaining dressing over the fruits and greens. Sprinkle with toasted pumpkin seeds and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes light and alive, like sunshine in a bowl, without any heavy cream or oil weighing you down.
  • The kale gets tender from the massage, so there's no aggressive chewing or bitterness lingering on your palate.
  • You can have it ready in less time than it takes to set the table, perfect for those days when hunger strikes faster than your schedule allows.
02 -
  • Kale must be massaged with dressing before anything else touches it, or it'll stay bitter and inedible no matter how much you chew.
  • Assemble this salad no more than 15 minutes before serving or the fruits will release their water and make everything soggy and sad.
  • If you're making it ahead for a party, keep every component—greens, fruits, dressing—completely separate in the refrigerator until the last possible moment.
03 -
  • Taste the kale after you massage it; if it's still too aggressive and bitter, add a pinch more salt and massage for another 30 seconds—the salt helps break down the cellular structure.
  • If you're serving a crowd, arrange everything on a large platter instead of a bowl so everyone can see the visual drama and reach what they actually want.
  • Leftover dressing keeps for three days in the refrigerator, but use it on everything—grain bowls, roasted vegetables, grilled fish—because it's too good to waste.
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