Chicken Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a showstopper that proves simple, plant-based ingredients can deliver serious flavor. A rainbow of red grapes, blueberries, strawberries, apple, and pear gets tossed in a bright, herbaceous dressing made from fresh basil, lemon juice, olive oil, garlic, and a whisper of ground ginger — a combination that feels far more sophisticated than your average fruit bowl. The chiffonade basil technique lets those aromatic oils bloom into the dressing as it rests, so every piece of fruit picks up that fragrant, pesto-inspired depth. It comes together in one large bowl with no cooking required, making it an effortless option for warm-weather gatherings, brunches, or a refreshing light dessert. A scatter of torn fresh mint over the top adds a cool, finishing note that ties the whole thing together beautifully. Whether you're cooking for someone with dietary restrictions or just craving something naturally wholesome and delicious, this salad delivers without compromise.
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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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