Anti Inflammatory Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are often dressed with sugary syrups or store-bought vinaigrettes loaded with refined ingredients, but this one takes a genuinely different approach. A quick homemade basil-pesto dressing — built from extra-virgin olive oil, fresh lemon juice, garlic, and a touch of ground ginger — ties together a gorgeous mix of grapes, blueberries, strawberries, apple, and pear. Every single one of those fruits brings its own antioxidant power to the bowl, and the olive oil and ginger in the dressing are both well-regarded for their role in supporting a low-inflammation lifestyle. The technique of chiffonading the basil and letting it steep in the oil for ten minutes is a small step that makes a big difference, coaxing out a fragrant, herby depth you just don't get from bottled dressings. Torn fresh mint scattered over the top before serving adds a cool, bright finish that makes the whole bowl feel almost fancy. It comes together in minutes, uses nothing processed, and is the kind of dish that looks stunning on a brunch table or works just as well as a light, refreshing dessert.
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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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