Description
A fresh and vibrant Tomato Cucumber Avocado Salad featuring colorful cherry tomatoes, creamy avocado, crisp cucumber, and fresh mozzarella balls, all tossed in flavorful basil pesto and lemon juice. Perfect for a light, no-cook lunch or a refreshing side dish.
Ingredients
Scale
Salad Ingredients
- 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 small fresh mozzarella cheese balls
Dressing
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine ingredients. In a large mixing bowl, add the halved red and yellow cherry tomatoes, diced avocados, sliced cucumber, diced red onion, and fresh mozzarella balls.
- Add dressing. Drizzle the basil pesto and lemon juice evenly over the salad mixture.
- Toss the salad. Gently toss all ingredients together until everything is well combined and coated with the dressing. Season to taste with salt and pepper.
- Serve or store. Serve the salad immediately for best freshness, or refrigerate until ready to serve. Enjoy chilled or at room temperature.
Notes
- For best flavor, use ripe avocados and fresh mozzarella.
- Feel free to add fresh basil leaves for extra aroma and taste.
- This salad can be prepared ahead but is best consumed within 1-2 hours to prevent avocado browning.
- To make it vegan, substitute mozzarella with vegan cheese or omit it entirely.
- Add a sprinkle of pine nuts or walnuts for extra crunch if desired.
