Tomato Cucumber Salad with Avocado, Mozzarella, and Basil Pesto
A vibrant and refreshing salad celebrating the flavors of spring with cherry tomatoes, cucumber, avocado, mozzarella, and aromatic basil pesto.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Cherry Tomatoes (Red and Yellow), halved
- 2 Cucumbers, sliced
- 1/2 Red Onion, thinly sliced
- 1 Avocado, cubed
- 1 cup Small Fresh Mozzarella Cheese Balls
- 1/4 cup Basil Pesto
- Salt and Pepper, to taste
- 1 tablespoon Olive Oil (optional)
Instructions
- Prep your ingredients by washing vegetables and drying them.
- Chop the cherry tomatoes in half.
- Cut the cucumbers into rounds or half-moons.
- Slice the red onion thinly.
- Cube the avocado and remove the pit.
- Combine all ingredients in a large bowl.
- Dress the salad with basil pesto, salt, and pepper. Add olive oil if desired.
- Taste and adjust seasonings as needed.
- Chill in the fridge for about 30 minutes if desired.
- Serve in bowls or on a platter, garnished with fresh basil.
Notes
Best enjoyed fresh; consider adding avocado and mozzarella just before serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: salad, spring salad, fresh vegetables, healthy recipe, Mediterranean