Coconut Free Basil-Pesto Fruit Harvest Salad
This fruit salad is a genuine showstopper — a vibrant mix of grapes, blueberries, strawberries, apple, and pear all tossed in a bright, herby dressing that makes every bite feel a little unexpected. The dressing is the real star: fresh basil ribbons steeped in olive oil with lemon juice, garlic, and a whisper of ground ginger create something that tastes far more complex than the short ingredient list suggests. 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 fragrant, peppery flavor. Many store-bought fruit salad dressings and flavored syrups sneak in coconut-derived ingredients, so blending your own from scratch here means you know exactly what's going in the bowl. Everything comes together with a gentle toss, and a handful of torn fresh mint scattered over the top adds a cool, finishing note that ties the whole thing together. It works beautifully as a brunch side, a light dessert, or an afternoon snack that feels a little fancy without any real effort.
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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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