Sunlit Glade Vibrant Salad (Print)

Bright yellow fruits combined with leafy greens and herbs offer a refreshing, visually stunning dish.

# 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

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
02 - In a large mixing bowl, massage the shredded kale with half of the prepared dressing for 1 to 2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the softened kale and toss gently to incorporate.
04 - Place the dressed greens in 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 of the greens to create a vibrant sunlit glade.
06 - Drizzle the remaining dressing evenly over the fruits and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest over the salad if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like sunshine but feels light enough to eat every day without guilt.
  • Your kitchen will smell impossibly fresh, and you'll actually want to keep making it.
  • The contrast between creamy fruit and tender massaged greens hits a texture note that just works.
  • It's vegan and gluten-free without tasting like either category is a limitation.
02 -
  • The kale needs that massage step or it stays tough; it's not optional and takes only a minute but transforms the whole salad.
  • Assemble no more than 30 minutes before serving or the fruit will begin to weep and the greens will soften more than you want.
  • Taste the dressing before you pour it over everything; if it seems too sharp, add a tiny drizzle more maple syrup.
03 -
  • If your mango is slightly underripe, cube it anyway; it'll be firmer and less likely to break apart during tossing.
  • Toast your pumpkin seeds yourself in a dry pan for 2 to 3 minutes; they'll taste fresher and crunchier than pre-toasted versions.
  • Make the dressing in a jar instead of a bowl, then shake it hard right before serving to re-emulsify it if the oil has separated.
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