Description
Avocado Salad Tomatoes Mozzarella Basil Pesto is a fresh, vibrant 15-minute salad packed with juicy cherry tomatoes, creamy avocado, crisp cucumber, red onion, and mozzarella pearls tossed in zesty basil pesto and lemon. Perfect for busy weeknights, summer gatherings, or a light, satisfying lunch.
Ingredients
Scale
Avocado Salad
- ½ pound red cherry tomatoes or grape tomatoes, halved
- ½ pound yellow cherry tomatoes or grape tomatoes, halved
- 2 ripe avocados, diced
- 1 cucumber, sliced
- ⅓ cup red onion, diced
- 8 ounces small fresh mozzarella cheese balls
Dressing
- ¼ cup basil pesto
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large mixing bowl, combine the halved red and yellow cherry tomatoes.
- Add diced avocado, sliced cucumber, diced red onion, and mozzarella balls.
- Spoon basil pesto over the salad.
- Drizzle with fresh lemon juice.
- Gently toss everything together until evenly coated.
- Season with salt and pepper to taste.
- Serve immediately for the freshest flavor.
Notes
- Use ripe but firm avocados to prevent mushiness.
- Add avocado just before serving if preparing ahead.
- For extra flavor, add more basil pesto to taste.
- To mellow the onion flavor, soak diced red onion in cold water for 5 minutes before adding.
- Best enjoyed fresh; leftovers keep up to 1 day refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American / Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 20 mg