Paleo Basil-Pesto Fruit Harvest Salad

Total time30 min

Prep time20 min

Cook time0 min

4.9

(17)

This vibrant fruit salad is a stunning mix of juicy grapes, plump blueberries, sweet strawberries, crisp apple, and tender pear — a rainbow of seasonal flavors in every single bite. What makes it truly special is the basil-pesto dressing: a bright, herbaceous blend of fresh basil, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that transforms a simple bowl of fruit into something genuinely memorable. The dressing gets a short 10-minute rest so the basil can fully infuse the oil, and that small step makes a noticeable difference in depth of flavor. Every ingredient here is whole, unprocessed, and completely plant-based, so there's no need to scan labels or swap anything out — it just works. Torn fresh mint scattered over the top adds a cool, aromatic finish that ties the whole dish together beautifully. Serve it immediately after tossing so the fruit stays crisp and the colors stay vivid.

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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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