Sunlit Glade Fruit Herbs (Printable Version)

A fresh blend of yellow fruits, kale, and herbs dressed in citrusy olive oil for a lively, healthy dish.

# 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 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh mint leaves, torn
09 - 1/4 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 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnishes

16 - 2 tablespoons toasted pumpkin seeds
17 - Zest of 1 lemon

# Directions:

01 - Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
02 - Place shredded kale in a large mixing bowl and massage with half the dressing for 1 to 2 minutes until the leaves soften slightly.
03 - Add baby spinach, parsley, mint, and basil to the kale and toss gently to combine.
04 - Spread the dressed greens evenly in a wide, shallow serving dish to create 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 form a bright, sunlit focal point.
06 - Drizzle the remaining dressing evenly over the fruits and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest over the salad if desired and serve immediately.

# Additional Tips::

01 -
  • The kale becomes tender and sweet when you massage it with dressing, so even skeptics will ask for seconds.
  • You'll actually want to eat your vegetables because the yellow fruits make every bite feel like a celebration.
  • It's ready in twenty minutes, looks like you spent hours in the kitchen, and tastes even better than it looks.
02 -
  • Massaging the kale isn't optional—it's the difference between a salad you tolerate and one you crave, so don't skip it even when you're in a hurry.
  • Keep the fruit and greens separate until the last moment if you're making this ahead, or the fruit juice will make everything soggy and sad.
  • Taste your dressing before it touches the salad, because the sweetness of your fruits might need you to adjust the maple syrup or lemon juice.
03 -
  • Make your lemon dressing a day ahead so the flavors can meld—it actually tastes better the next morning and saves you time when you're assembling.
  • If you're feeding a crowd, arrange the greens in a wide platter and let guests add their own fruit and dressing so nothing gets soggy and everything stays crisp.
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