Tomato Cucumber Avocado Salad with Basil Pesto

Why You’ll Love This Recipe

This salad is not only visually appealing but also full of delicious, wholesome ingredients that come together perfectly. The combination of creamy avocado, crisp cucumber, and sweet tomatoes pairs beautifully with the aromatic basil pesto dressing. It’s light yet satisfying and can be served as a side dish or a refreshing lunch. Plus, it takes only 30 minutes to prepare, making it an easy and quick option for any meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ½ pound red cherry tomatoes or grape tomatoes, halved

• ½ pound yellow cherry tomatoes or grape tomatoes, halved

• 2 avocados, diced

• 1 cucumber, sliced

• ⅓ cup red onion, diced

• ¼ cup basil pesto

• 1 tablespoon lemon juice

• Salt and pepper to taste

Directions

1. In a large bowl, combine the halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, and diced red onion.

2. Add the basil pesto and lemon juice to the salad. Toss gently to combine, making sure all ingredients are coated with the pesto.

3. Season with salt and pepper to taste. You can add more basil pesto if you prefer a stronger flavor.

4. Serve immediately and enjoy!

Servings and Timing

• Servings: 6 people

• Prep Time: 30 minutes

• Total Time: 30 minutes

Variations

• Add protein: To make this salad a more filling meal, you can add grilled chicken, shrimp, or chickpeas for extra protein.

• Swap the pesto: If you don’t have basil pesto on hand, you can substitute with a different pesto, like sun-dried tomato or arugula pesto.

• Add cheese: For a richer flavor, sprinkle some crumbled feta or goat cheese on top.

• Herb options: Experiment with adding fresh herbs like parsley, dill, or mint to enhance the flavor profile.

Storage/Reheating

This salad is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 1-2 days. However, keep in mind that the avocado may begin to brown over time, so it's best to enjoy it sooner rather than later. Avoid storing the salad with the dressing already mixed in if you plan on having leftovers. Instead, keep the dressing separate and toss just before serving.

FAQs

1. Can I make this salad ahead of time?

Yes, but to prevent the avocado from browning, it's recommended to add it just before serving. You can prepare the other ingredients in advance and keep them in the fridge.

2. Can I use a store-bought pesto?

Absolutely! Store-bought basil pesto works just as well as homemade pesto for this recipe.

3. Can I use different types of tomatoes?

Yes, feel free to use any type of tomato you prefer, such as Roma or heirloom tomatoes, though cherry or grape tomatoes add a nice sweetness and color contrast.

4. What can I use instead of avocado?

If you’re not a fan of avocado, you could try adding mozzarella balls, cubed cheese, or even cooked quinoa for some texture and creaminess.

5. How long does this salad last in the fridge?

The salad will last 1-2 days in the fridge, but the avocado may not stay fresh for long.

6. Can I add nuts to this salad?

Yes! A handful of toasted pine nuts, walnuts, or almonds would add a nice crunch and complement the flavors of the salad.

7. Is this recipe gluten-free?

Yes, this Tomato Cucumber Avocado Salad with Basil Pesto is naturally gluten-free.

8. Can I make the pesto from scratch?

Absolutely! You can follow a 20-minute homemade basil pesto recipe to make the pesto from scratch for a fresh, flavorful addition.

9. Can I make this salad vegan?

Yes, the salad is already vegan as long as you use a plant-based pesto. Just check the ingredients of your pesto to ensure it’s dairy-free.

10. What can I serve with this salad?

This salad pairs well with grilled meats, seafood, or as a side dish to a Mediterranean feast. It’s also delicious on its own for a light lunch.

Conclusion

This Tomato Cucumber Avocado Salad with Basil Pesto is the perfect combination of fresh ingredients, bold flavors, and vibrant colors. Whether served at a family gathering or as a quick lunch, it’s guaranteed to be a hit. With its versatility and simple preparation, it’s a dish you'll want to make over and over again.

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Tomato Cucumber Avocado Salad with Basil Pesto

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A healthy, Mediterranean-inspired salad made with fresh tomatoes, cucumber, avocado, and a vibrant basil pesto dressing.

• Author: Janet
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

½ pound red cherry tomatoes or grape tomatoes, halved

½ pound yellow cherry tomatoes or grape tomatoes, halved

2 avocados, diced

1 cucumber, sliced

⅓ cup red onion, diced

¼ cup basil pesto

1 tablespoon lemon juice

Salt and pepper to taste

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Instructions

1. In a large bowl, combine the halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, and diced red onion.
2. Add the basil pesto and lemon juice to the salad. Toss gently to combine, making sure all ingredients are coated with the pesto.
3. Season with salt and pepper to taste. You can add more basil pesto if you prefer a stronger flavor.
4. Serve immediately and enjoy!

Notes

• This salad is best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 1-2 days. Keep the dressing separate to avoid browning of the avocado.
• For a more filling meal, you can add grilled chicken, shrimp, or chickpeas.
• If you don’t have basil pesto, feel free to substitute with sun-dried tomato or arugula pesto.
• For extra richness, sprinkle some crumbled feta or goat cheese on top.
• Fresh herbs like parsley, dill, or mint can be added for extra flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 4g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 2.5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg