Description
A refreshing summer salad made with juicy cherry tomatoes, crisp cucumbers, creamy avocado, fresh mozzarella, and a fragrant basil pesto dressing. Light, colorful, and bursting with flavor.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 large cucumber, thinly sliced
- 2 ripe avocados, diced
- 1 cup fresh mozzarella balls (about 8 oz)
- 1/3 cup basil pesto
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Handful of fresh basil leaves, torn
Instructions
- Preheat Your Equipment: Have your mixing bowl and knife ready.
- Combine Ingredients: In a large bowl, add cherry tomatoes, cucumber slices, and diced avocado.
- Prepare Your Cooking Vessel: Add mozzarella balls and basil pesto to the bowl.
- Assemble the Dish: Gently toss everything together, taking care not to mash the avocado.
- Cook to Perfection: Let the mixture rest for 5 minutes so the flavors mingle.
- Finishing Touches: Drizzle with olive oil, lemon juice, and season with salt and pepper.
- Serve and Enjoy: Garnish with torn basil leaves and serve immediately.
Notes
- Toss avocado in lemon juice before mixing to prevent browning.
- Chill cucumbers beforehand for extra crunch.
- Add pesto gradually to control flavor intensity.
- For a little heat, sprinkle with red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 25mg