Bright yellow fruits paired with kale, spinach, and fresh herbs dressed in a tangy, natural olive oil dressing.
# 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
# How To Make It:
01 - Whisk olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
02 - In a large bowl, massage shredded kale with half the dressing for 1 to 2 minutes until slightly softened.
03 - Add baby spinach, parsley, mint, and basil to the kale and 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 the diced mango, pineapple, golden apple, and peach in the center to create a vibrant, sunlit centerpiece.
06 - Drizzle the remaining dressing evenly over the fruits and greens. Sprinkle with toasted pumpkin seeds and lemon zest if desired. Serve immediately.
