Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto is a vibrant, refreshing dish that celebrates the best of spring and summer flavors. This salad combines juicy cherry tomatoes, creamy avocados, and small mozzarella balls, all tossed in a rich basil pesto dressing for a delightful burst of taste. Perfect for potlucks, picnics, or as a light lunch, this recipe is not only quick to prepare but also versatile enough to serve as a side or main course. With its colorful presentation and nutritious ingredients, it’s sure to impress at any gathering. Enjoy the freshness of seasonal produce and the satisfying creaminess of mozzarella in every bite!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1/2 pound red cherry tomatoes (or grape tomatoes, halved)
- 1/2 pound yellow cherry tomatoes (or grape tomatoes, halved)
- 2 avocados (diced)
- 1 cucumber (sliced)
- 1/3 cup red onion (diced)
- 8 ounces small fresh mozzarella cheese balls
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large mixing bowl, combine halved red and yellow cherry tomatoes, diced avocados, sliced cucumber, and diced red onion.
- Add small fresh mozzarella balls to the mixture.
- Drizzle basil pesto and lemon juice over the salad; toss gently to combine.
- Season with salt and pepper to taste; adjust seasoning if desired.
- Serve immediately or refrigerate for later enjoyment.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg