Lupin Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a stunning mix of juicy grapes, plump blueberries, sweet strawberries, crisp apple, and tender pear — all brought together by a bright, herbaceous dressing that feels genuinely unexpected. The basil-pesto-style vinaigrette is built from fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger, and it transforms a simple bowl of fruit into something you'd proudly set on a dinner table. Letting the dressing rest for ten minutes before tossing is a small step that makes a big difference, giving the basil time to fully infuse the oil with its fragrant, grassy depth. Lupin flour and lupin-derived ingredients have a sneaky way of turning up in dressings, spice blends, and packaged salad kits, but every component here is straightforward and easy to verify at a glance. There's no processed shortcut hiding in this recipe — just whole fruit, fresh herbs, and pantry staples you can trust. A scatter of torn mint leaves at the end is optional, but it adds a cool, refreshing finish that really ties the whole thing together. Whether you're serving it as a light dessert, a brunch centerpiece, or a colorful side, this salad is the kind of dish that disappears fast.
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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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