Brazil Nut Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a genuine showstopper — layers of juicy grapes, blueberries, strawberries, crisp apple, and tender pear all tossed in a fragrant basil-pesto dressing that you genuinely won't see coming. The dressing is the real magic here: fresh basil chiffonade, good olive oil, bright lemon juice, a hint of garlic, and a whisper of ground ginger come together into something that feels far more sophisticated than a standard fruit salad deserves. Letting the dressing sit for ten minutes before tossing is a small step that makes a big difference, giving the basil time to fully infuse the oil with its herby, aromatic depth. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your bowl. It's a dish that works beautifully as a brunch centerpiece, a light dessert, or a refreshing side at a summer cookout. A scatter of torn fresh mint over the top before serving adds a cool, finishing note that makes the whole thing feel just a little extra special.
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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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