Description
This fresh tomato cucumber avocado salad with mozzarella and basil pesto is a light, refreshing, and nutrient-packed dish made with juicy tomatoes, creamy avocado, crisp cucumber, and soft mozzarella. Tossed with lemon and basil pesto, it’s the perfect summer side or easy no-cook meal.
Ingredients
Scale
- 1/2 pound red cherry tomatoes, halved
- 1/2 pound yellow cherry tomatoes, halved
- 2 ripe avocados, diced
- 1 cucumber, sliced
- 1/3 cup red onion, diced
- 8 ounces fresh mozzarella balls (ciliegine or bocconcini)
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and prepare all vegetables. Halve the tomatoes, dice the avocados, slice the cucumber, and finely dice the red onion.
- Place tomatoes, avocado, cucumber, red onion, and mozzarella balls into a large mixing bowl.
- Drizzle basil pesto and lemon juice over the salad.
- Gently toss until evenly coated, being careful not to mash the avocado.
- Season with salt and black pepper to taste.
- Serve immediately for best freshness and texture.
Notes
For best results, prepare ingredients ahead but dress the salad just before serving to keep the avocado vibrant and the vegetables crisp.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 2g
- Sodium: 142mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 14mg
Keywords: tomato cucumber avocado salad, avocado mozzarella salad, pesto salad, summer salad recipe