Nitrate & Nitrite Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are one of those dishes that look effortless but can taste flat without the right finishing touch — and this basil-pesto dressing is exactly what elevates things. Blended from olive oil, lemon juice, garlic, and a whisper of ground ginger, it gets infused with chiffonade-cut basil before it ever hits the fruit, which means every bite carries that bright, herby depth. Grapes, blueberries, strawberries, apple, and pear bring a gorgeous mix of textures and natural sweetness that plays beautifully against the savory, citrusy dressing. Everything here is whole, fresh, and completely unprocessed — no cured meats, no packaged shortcuts, nothing that would sneak in unwanted additives. That makes it a genuinely worry-free choice for anyone keeping a close eye on what goes into their food. A scatter of torn mint leaves at the end is optional but highly recommended for that extra pop of color and freshness. It comes together quickly and is stunning enough to bring to a brunch table or serve as a light, palate-cleansing dessert.
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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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