AIP Friendly Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a celebration of color and freshness — juicy grapes, plump blueberries, sweet strawberries, and tender slices of apple and pear all tossed together in one gorgeous bowl. The real star is the herb-forward dressing, a bright blend of fresh basil, extra-virgin olive oil, lemon juice, and a whisper of ground ginger that transforms simple fruit into something genuinely special. Following the autoimmune protocol means navigating around nuts, seeds, dairy, and nightshades, which rules out traditional pesto — but this clever dressing captures that same herby, aromatic quality using only compliant ingredients. Letting the basil chiffonade steep in the olive oil for ten minutes before dressing the fruit is a small step that makes a big difference in depth of flavor. Everything comes together in minutes with no cooking required, making it an effortless option for a light lunch, a side dish, or a crowd-pleasing starter. Serves four, and the fresh mint garnish adds a lovely finishing touch if you have it on hand.
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Learn more →Ingredients
4 servings
For the basil-pesto dressing
- ¼ cup fresh basil leaves, tightly packed
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- 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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