Anti Inflammatory Coconut Ranch Harvest Fruit Salad
Total time35 min
Prep time20 min
Cook time0 min
4.6(5)
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Learn more āIngredients
4 servings
For the coconut ranch dressing
- Ā½ cup full-fat coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- Ā¼ tsp ground ginger
- Ā¼ tsp ground turmeric
- Ā¼ tsp salt
For the salad
- 1 Ā½ cups seedless red grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1 cup fresh pineapple, cut into Ā½-inch chunks
- 1 medium apple, cored and diced
- 1 cup seedless green grapes, halved
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, lemon zest, grated garlic, chives, dill, parsley, ground ginger, turmeric, and salt until smooth and well combined. Taste and adjust salt or lemon juice as needed.
- 2
Cover the dressing and refrigerate for at least 15 minutes, until the herbs have infused and the dressing has thickened slightly.
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