This vibrant fruit salad tosses juicy red and green grapes, blueberries, strawberries, pineapple, and crisp apple in a chilled, herb-flecked dressing that's whisked from coconut cream, lemon juice, apple cider vinegar, and a garlicky mix of chives, dill, and parsley. The turmeric and ginger add warmth and a subtle golden hue, while the dressing itself thickens beautifully in the fridge as the herbs infuse. Every piece of fruit gets a light, tangy coating rather than a heavy syrupy glaze, so the natural sweetness of the pineapple and berries really shines through. A scatter of torn mint at the end brightens things up and makes this feel like a special-occasion side. It's an easy make-ahead dish that comes together in minutes and holds up well for a few hours in the fridge before serving. This one's a genuinely great fit for a dairy free spread, whether you're bringing it to a potluck or serving it alongside brunch.
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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.
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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