Go Back
A bright bowl of Tomato Cucumber Avocado Salad with mozzarella pearls and basil pesto dressing

Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups cherry tomatoes, halved
  • 1 English cucumber , diced into 1/2 inch cubes
  • 2 large ripe avocados, cubed
  • 8 ounces fresh mozzarella pearls, drained
  • 1/4 cup prepared basil pesto
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil leaves, chiffonade

Instructions
 

  • In a large mixing bowl, combine the halved cherry tomatoes, diced English cucumber, and mozzarella pearls.
  • In a separate small bowl, whisk together the basil pesto, extra virgin olive oil, and lemon juice until fully emulsified.
  • Gently add the cubed avocado to the vegetable mixture, taking care not to mash the flesh.
  • Drizzle the pesto dressing over the salad ingredients.
  • Season with salt and black pepper, then use a rubber spatula to gently fold the ingredients until evenly coated.
  • Garnish with fresh basil chiffonade and serve immediately to maintain avocado texture and color.