Turmeric Free Basil-Pesto Fruit Harvest Salad
Bright, juicy, and unexpectedly sophisticated, this fruit harvest salad brings together grapes, blueberries, strawberries, apple, and pear in one stunning bowl. The real star is the basil-pesto dressing — a quick whisk of fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a hint of ground ginger that infuses into the oil as it rests, creating something far more interesting than a standard fruit drizzle. That ten-minute steeping step is worth every second, because the basil flavor deepens beautifully before it ever touches the fruit. Avoiding turmeric is completely effortless here since nothing in this recipe calls for it — every ingredient is clean, fresh, and straightforward. The torn mint garnish adds a cool, herby finish that ties the whole thing together without overpowering the delicate fruit. This is the kind of salad that looks like you spent way more effort than you actually did, making it perfect for a brunch spread or a light, 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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