Description
This Avocado Salad Tomatoes Mozzarella Basil Pesto is a fresh, vibrant salad packed with juicy cherry tomatoes, creamy avocado, crisp cucumber, red onion, and mozzarella pearls tossed in a simple basil pesto and lemon dressing. It’s quick, colorful, and perfect for busy weeknights, summer gatherings, or a light lunch that still feels satisfying.
Ingredients
Scale
- ½ pound red cherry tomatoes, halved
- ½ pound yellow cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 cucumber, sliced
- ⅓ cup red onion, diced
- 8 ounces small fresh mozzarella balls (pearls)
Basil Pesto Dressing:
- ¼ cup fresh basil pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and dry all produce.
- Halve the red and yellow cherry tomatoes.
- Dice the avocados into bite-sized chunks.
- Slice the cucumber and dice the red onion.
- Add tomatoes, avocado, cucumber, red onion, and mozzarella balls to a large mixing bowl.
- In a small bowl, stir together the basil pesto and lemon juice.
- Pour the pesto dressing over the salad.
- Gently toss until everything is evenly coated.
- Season with salt and black pepper to taste.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
- Add the avocado right before serving to prevent browning.
- If your pesto is thick, add a small drizzle of olive oil to loosen it.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 20 mg