Sunlit Glade Yellow Fruits (Printable)

Bright yellow fruits combined with kale and herbs create a fresh, visually stunning centerpiece.

# 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

# Preparation steps:

01 - In a small bowl, whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until fully emulsified.
02 - Place shredded kale in a large mixing bowl and massage with half of the dressing for 1 to 2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the kale. Toss gently to blend flavors.
04 - Transfer the dressed greens into a wide shallow serving bowl, forming a dense ring along the outer edge.
05 - Pile the diced mango, pineapple, golden apple, and sliced peach into the center to create a vibrant fruit centerpiece.
06 - Drizzle the remaining dressing evenly over the fruits and greens.
07 - Sprinkle toasted pumpkin seeds and lemon zest on top if desired. Serve immediately.

# Expert advice:

01 -
  • It's a showstopper salad that takes barely 20 minutes but looks like you spent hours planning the presentation.
  • The tropical fruits bring natural sweetness while the massaged kale adds substance without heaviness.
  • Completely vegan and gluten-free without feeling like a compromise or sacrifice.
02 -
  • Massage your kale with at least half the dressing before adding anything else—this single step makes the difference between a limp salad and one with real substance and character.
  • Keep your fruits and greens separate until the absolute last moment if you're making this ahead; moisture is the enemy of crispness, and this salad is all about texture contrast.
03 -
  • Tear your herbs by hand rather than chopping them with a knife—it bruises them less and keeps their essential oils intact, which means more flavor in every bite.
  • If you're serving this to people with different preferences, keep the pumpkin seeds and lemon zest separate so everyone can add as much or as little as they want, and the salad won't feel heavy or over-dressed to anyone.
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