Description
Fresh Tomato Cucumber Avocado Salad with mozzarella and basil pesto is a light, healthy, and flavorful dish perfect for spring and summer meals.
Ingredients
Scale
- ½ pound red cherry tomatoes or grape tomatoes, halved
- ½ pound yellow cherry tomatoes or grape tomatoes, halved
- 2 avocados, diced
- 1 cucumber, sliced
- ⅓ cup red onion, diced
- 8 ounces small fresh mozzarella cheese balls
- ¼ cup basil pesto
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables. Halve the cherry tomatoes, dice the avocados, slice the cucumber, and dice the red onion.
- Place the tomatoes, avocado, cucumber, red onion, and mozzarella balls in a large bowl.
- Add basil pesto and lemon juice to the bowl.
- Gently toss everything until evenly coated.
- Season with salt and pepper to taste.
- Serve immediately for the freshest flavor.
Notes
- Use ripe but firm avocados so they keep their shape.
- Add avocado just before serving if preparing ahead.
- Fresh basil pesto gives the best flavor.
- Store leftovers in the refrigerator for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 2g
- Sodium: 142mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 14mg