A vibrant medley of red and green grapes, blueberries, strawberries, pineapple, and crisp apple gets tossed in a creamy, herb-flecked dressing built from coconut cream, fresh dill, chives, parsley, and a bright hit of lemon and apple cider vinegar. The turmeric and ginger add warmth underneath all that fresh herb flavor, while a touch of grated garlic keeps the dressing savory instead of sweet. Chilling the dressing for a few minutes lets the herbs really come through before it's tossed with the fruit, so every bite gets that same tangy, herby coating. Scattered with torn mint and served right away, it's a refreshing side that feels indulgent without leaning on anything processed. This one fits neatly into a Whole30 spread, whether you're building a brunch board or just want something bright alongside a main dish.
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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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