Yeast Free Basil-Pesto Fruit Harvest Salad
Fresh fruit salads are often dismissed as simple, but this one earns a second look the moment that herby, garlicky dressing hits the bowl. A quick basil chiffonade is whisked into olive oil and bright lemon juice along with a hint of ground ginger, creating a pesto-inspired vinaigrette that's genuinely unexpected over fruit. It coats juicy red grapes, blueberries, strawberries, apple, and pear in a way that feels sophisticated without requiring any special technique. Every single ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. The lemon juice also helps keep those apple and pear slices looking fresh and vibrant right up until serving. A scatter of torn mint leaves at the end is optional, but it adds a cool, aromatic finish that really ties the whole bowl together. This is the kind of dish that disappears fast at a brunch table or works just as well as a light, refreshing dessert.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!