Sunlit Glade Yellow Salad (Printable)

A colorful blend of yellow fruits and fresh green herbs for a refreshing, easy-to-make dish.

# What You 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 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully combined.
02 - Place shredded kale in a large bowl and massage with half of the dressing for 1–2 minutes until softened.
03 - Add baby spinach, parsley, mint, and basil to kale. Toss gently to evenly incorporate.
04 - Arrange the dressed greens in a shallow serving bowl, forming a dense ring along the outer edge.
05 - Pile the diced mango, pineapple, golden apple, and sliced peach in the center to create a vibrant focal point.
06 - Drizzle the remaining dressing evenly over the assembled fruits and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest over the top if desired. Serve immediately.

# Expert Advice:

01 -
  • It's as much fun to look at as it is to eat, and people always pause before they dive in.
  • Takes barely twenty minutes but tastes like you spent hours in the kitchen.
  • Naturally vegan and gluten-free without any compromise on flavor or richness.
02 -
  • Prep your fruits just before assembling; they'll start to oxidize and lose their brightness if they sit too long.
  • The massaged kale can handle sitting in the dressing for hours, but keep the spinach and herbs separate until the last moment.
  • This salad is forgiving—swap any yellow fruit for another without guilt, and if you can't find one ingredient, the dish still works.
03 -
  • Freeze your serving bowl for 10 minutes before building; the cold keeps everything fresh longer.
  • Always massage kale with your dressing first—it transforms the texture completely and prevents watery, unpleasant salad later.
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