This bright, herby fruit salad gets its creamy tang from a coconut cream dressing whisked with apple cider vinegar, fresh lemon juice, and a good grate of garlic, then loaded with chopped chives, dill, and parsley for that classic ranch flavor. Turmeric and ginger add warmth and a gorgeous golden hue, while a short chill lets the herbs really infuse into the dressing. The fruit itself is a showstopper mix of red and green grapes, juicy strawberries, blueberries, pineapple, and diced apple, all tossed until glossy and coated in that peppery, herbaceous dressing. A scatter of torn mint at the end keeps things fresh and fragrant. It's an easy make-ahead side that works for potlucks, brunch spreads, or a light lunch, and it's a naturally solid pick for anyone eating vegan. Simple pantry staples and produce do all the work here, so there's nothing complicated about pulling this one together.
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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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