Low Sodium Basil-Pesto Fruit Harvest Salad

Total time30 min

Prep time20 min

Cook time0 min

Low Sodium Basil-Pesto Fruit Harvest Salad

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Ingredients

4 servings

For the basil-pesto dressing

¼ cup fresh basil leaves, tightly packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove, finely minced
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp ground ginger

For the salad

2 cups seedless red grapes, halved
1 cup fresh blueberries
1 cup fresh strawberries, hulled and quartered
1 medium apple, cored and thinly sliced
1 medium pear, cored and thinly sliced

For serving

1 tbsp fresh mint leaves, torn (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fine sea salt, and ground ginger until fully combined and slightly emulsified.
2
Stack the basil leaves, roll them tightly lengthwise, and slice into thin ribbons (chiffonade). Add the basil to the dressing and stir to combine. Let the dressing sit for 10 minutes so the basil flavor infuses into the oil.

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