Rice Free Basil-Pesto Fruit Harvest Salad
This fruit salad is a genuinely unexpected combination that earns its place at any table — sweet, juicy, and finished with a herby brightness that makes every bite feel a little special. The dressing is the real star: fresh basil ribbons steeped in olive oil with lemon juice, garlic, and a whisper of ginger create something that tastes far more complex than the short ingredient list suggests. Grapes, blueberries, strawberries, apple, and pear bring a gorgeous mix of textures and natural sweetness that the pesto dressing ties together beautifully. Completely grain-free by nature, this salad skips the starchy fillers that can sneak into dressed salads and lets the produce do all the heavy lifting. A handful of torn mint leaves at the end adds a cool, fresh finish that takes the whole bowl up another notch. It comes together quickly and serves well as a light side, a brunch centerpiece, or even a refreshing dessert. Toss it right before serving so the fruit stays vibrant and the dressing stays lively.
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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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