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Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto Bliss

Prepare this vibrant Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto, perfect for a refreshing and healthy dish.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Halved Red Cherry Tomatoes Consider heirloom for added flavor.
  • 1 cup Halved Yellow Cherry Tomatoes Feel free to substitute with any seasonal tomatoes.
  • 2 Diced Avocados Make sure they’re ripe.
  • 1 cup Sliced Cucumber English or Persian for a milder taste.
  • 1/2 cup Diced Red Onion Green onions are a gentler substitute.
  • 1 cup Small Fresh Mozzarella Cheese Balls Feta is a tangy alternative.
For the Dressing
  • 1/4 cup Basil Pesto Homemade enhances the flavor.
  • 1 tablespoon Lemon Juice Fresh is best.
  • Salt Adjust based on ingredient freshness.
  • Pepper Adjust based on ingredient freshness.

Equipment

  • Mixing Bowl

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the halved red and yellow cherry tomatoes, diced avocados, sliced cucumber, and diced red onion.
  2. Gently fold in the small mozzarella balls into the vegetable mix.
  3. Pour in the basil pesto and fresh lemon juice, and gently toss the ingredients together.
  4. Taste your salad and season with salt and pepper according to your preference.
  5. Let your salad chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 250mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 750IUVitamin C: 35mgCalcium: 200mgIron: 1mg

Notes

Customize with your favorite veggies or proteins for a versatile dish. Store in an airtight container for up to 2 days in the fridge.

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