Spring Salad: Tomato Cucumber Salad with Avocado, Mozzarella, and Basil Pesto
A fresh and colorful salad featuring creamy avocado, soft mozzarella, bright tomatoes, and fresh basil flavor from pesto.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, diced
- 1 cup small fresh mozzarella cheese balls
- 1/2 red onion, sliced
- 1/4 cup basil pesto
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil (optional)
Instructions
- Combine halved cherry tomatoes, diced cucumbers, diced avocado, mozzarella balls, and sliced red onions in a large bowl.
- Drizzle with basil pesto and olive oil (if using).
- Season with salt and pepper to taste.
- Gently toss all ingredients together and serve immediately.
Notes
Use ripe but firm avocados for the best texture. Store leftovers in an airtight container in the fridge and consume within 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
Keywords: salad, spring salad, avocado, mozzarella, tomatoes, cucumber, pesto