Shellfish Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are often an afterthought, but this one earns a spot at the center of the table. A vibrant mix of red grapes, blueberries, strawberries, apple, and pear gets tossed in a bright, herbaceous dressing built from fresh basil, lemon juice, olive oil, garlic, and a hint of ground ginger — and the result is genuinely surprising in the best way. The trick is letting the chiffonade basil sit in the oil for a few minutes before dressing the fruit, which coaxes out a deeper, more fragrant flavor without any cooking required. Every ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning or substitution stress involved. Optional torn mint leaves scattered over the top add a cool, finishing note that makes the whole bowl look as good as it tastes. It comes together in one large mixing bowl with minimal prep, making it an easy win for brunches, potlucks, or a light and refreshing 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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