Legume Free Basil-Pesto Fruit Harvest Salad
This salad is a stunning collision of sweet, juicy fruit and a bright, herbaceous dressing that you genuinely would not expect to work so well together — and yet it absolutely does. Fresh basil is chiffonaded and steeped in olive oil, lemon juice, garlic, and a whisper of ground ginger, creating a pesto-style vinaigrette that's fragrant and a little unexpected. It gets tossed with a gorgeous mix of red grapes, blueberries, strawberries, apple, and pear, so every bite hits a different note of sweetness and texture. The whole thing comes together with zero cooking, zero fuss, and nothing that could sneak a legume into your bowl — just whole fruits, fresh herbs, and pantry staples you can trust. A scatter of torn mint over the top before serving takes it from pretty to genuinely impressive. Bring it to a summer gathering, serve it alongside brunch, or just eat it straight from the bowl — it disappears fast either way.
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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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