Eosinophilic Esophagitis Friendly Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a celebration of fresh, whole ingredients — juicy grapes, plump blueberries, strawberries, apple, and pear all tossed in a bright, herbaceous dressing that feels anything but ordinary. The basil-pesto-style vinaigrette comes together with just olive oil, lemon juice, garlic, and a whisper of ground ginger, making it completely free of the dairy, nuts, and eggs that can make so many dressings off-limits. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common trigger foods, and this recipe sidesteps all of that with a short, clean ingredient list you can feel confident about. Chiffonading the fresh basil and letting it steep in the dressing for ten minutes is a small step that pays off big — the oil picks up that sweet, peppery herb flavor beautifully. The result is a bowl that tastes layered and intentional, not like a compromise. A handful of torn mint leaves scattered over the top adds a cool, fresh finish that makes it feel genuinely special. Serve it immediately after tossing so the fruit stays crisp and the colors stay gorgeous.
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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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