Paraben Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are usually a safe bet, but store-bought dressings and pre-made pestos are notorious for sneaking in preservatives — including parabens used to extend shelf life. This version keeps everything clean and straightforward, built entirely from whole fruits, fresh herbs, and pantry staples you can trust. The dressing comes together with extra-virgin olive oil, bright lemon juice, a whisper of garlic, and a touch of ground ginger, then gets folded with hand-cut basil chiffonade for that unmistakable pesto-inspired fragrance. Letting the dressing rest for ten minutes before tossing is a small step that makes a big difference, coaxing the basil's flavor deep into the oil. Grapes, blueberries, strawberries, apple, and pear bring a gorgeous mix of textures and natural sweetness that honestly needs very little help. A handful of torn fresh mint over the top adds a cool, aromatic finish that makes the whole bowl feel a little special. It's the kind of dish that looks impressive at a summer table but comes together with almost no effort.
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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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