This bright, fresh fruit salad brings together juicy grapes, blueberries, strawberries, apple, and pear, all tossed in a fragrant basil dressing that's whisked from olive oil, lemon juice, garlic, and a whisper of ginger. Chiffonade-cut basil steeps right into the dressing for ten minutes, so every drizzle carries that herbal, slightly peppery punch against the natural sweetness of the fruit. A scatter of torn mint at the end adds one more layer of fresh, cooling contrast before serving. It's a simple, whole-foods dish built entirely from real fruit, good oil, and bright aromatics — no processed shortcuts anywhere in sight. That makes it an easy, satisfying option to add to your Whole30 rotation, whether you're serving it as a side or a light standalone course.
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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.
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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