Lactose Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are easy to love, but this one earns a second bowl. A vibrant mix of red grapes, blueberries, strawberries, apple, and pear gets tossed in a bright, herby dressing built from fresh basil, lemon juice, olive oil, garlic, and a whisper of ground ginger — and the result is something that tastes far more intentional than your average fruit bowl. The trick is letting the basil chiffonade steep in the dressing for ten minutes before it hits the fruit, which gives the oil a gorgeous, fragrant depth that ties every bite together. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just real, whole food that happens to be completely safe for anyone avoiding lactose. Torn fresh mint scattered over the top before serving adds a cool, aromatic finish that makes the whole dish feel a little fancy without any extra effort. It's the kind of recipe that works just as well at a summer cookout as it does alongside a quiet weekday lunch.
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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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