Low Iodine Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are usually a safe bet, but this one goes a step further by swapping out the usual honey or yogurt-based dressings — which can sneak in iodine-containing ingredients — for a bright, herb-forward olive oil and lemon blend. The result is something genuinely unexpected: juicy grapes, blueberries, strawberries, crisp apple, and tender pear all tossed in a garlicky basil-pesto dressing with a whisper of ginger. Letting the chiffonade basil steep in the olive oil for ten minutes before tossing is a small step that makes a big difference, infusing every piece of fruit with a fragrant, savory depth you wouldn't expect from a salad this simple. There's no dairy, no seafood, no iodized salt — just fine sea salt and clean, whole ingredients that fit comfortably within low-iodine guidelines. The torn mint scattered over the top adds a cool, fresh finish that makes the whole bowl feel a little fancy without any extra effort. It works beautifully as a light starter, a brunch centerpiece, or a refreshing side that doesn't require a single compromise on flavor.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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