A vibrant and refreshing salad combining tropical fruits, crisp greens, and a zesty citrus-herb dressing.
Combine the olive oil, lemon juice, thyme, mint, honey, lemon zest, garlic, salt, and pepper in a bowl and whisk until well blended.
Let the dressing sit for a few minutes to allow the flavors to meld together.
Heat the pecans in a small skillet over medium heat until toasted and fragrant, about 3-4 minutes.
Stir the pecans frequently to prevent burning.
In a large salad bowl, toss the baby lettuce with the mango and red onion.
Ensure the greens are dry for better dressing adherence.
Divide the salad among plates, top with kiwi slices and toasted pecans.
Arrange the toppings evenly for a visually appealing presentation.
Drizzle the prepared dressing over the salad just before serving.
Serve the dressing on the side if preferred, allowing guests to add as desired.
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