Gut Friendly Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are a natural fit for gut-conscious eating, and this one takes the concept somewhere genuinely exciting. A vibrant mix of grapes, blueberries, strawberries, apple, and pear brings a rainbow of fiber-rich produce to the bowl, supporting digestion in the most delicious way possible. What really sets this apart is the herb-forward dressing — fresh basil is chiffonaded into ribbons and infused into extra-virgin olive oil with lemon juice, a hint of garlic, and a whisper of ground ginger, creating something that tastes far more sophisticated than a standard fruit toss. Ginger and lemon are both well-loved for their gentle, soothing qualities, making this dressing a smart choice beyond just flavor. The whole thing comes together quickly with no cooking required, just a little knife work and a ten-minute rest to let the basil fully bloom into the oil. A scatter of torn fresh mint at the end adds a cool, aromatic finish that makes every bite feel bright and intentional. It's the kind of dish that works as a light lunch, a brunch centerpiece, or a refreshing side that everyone at the table will actually get excited about.
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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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