Checking the ingredient list, everything here is naturally compliant already ā coconut cream, fresh herbs, and a rainbow of fruit, with nothing that needs a workaround. That's rare, and it's part of what makes this dish such an easy win. The dressing itself is the real star: coconut cream whisked with apple cider vinegar, lemon juice and zest, grated garlic, and a generous handful of chives, dill, and parsley, brightened with a touch of ginger and turmeric. It chills just long enough to thicken and let those herbs bloom before it gets tossed with juicy grapes, blueberries, strawberries, pineapple, and crisp apple. The result is cool, creamy, and tangy with a savory herb edge that plays beautifully against the sweetness of the fruit. A scatter of torn mint at the end adds a fresh finish before serving. It's a colorful, no-cook side that fits effortlessly into a Paleo spread.
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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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