Avocado Salad with Tomatoes, Mozzarella, and Basil Pesto – healthy recipe packed with nutrients and lots of fresh ingredients! Perfect Spring and Summer salad! Small fresh Mozzarella cheese balls are delicious when combined with avocado in this easy salad that also features red and yellow cherry tomatoes, cucumbers, and red onions. The dressing for this avocado salad couldn’t be easier to make – just combine fresh basil pesto with lemon juice! Basil pesto makes a perfect salad dressing as it is packed with olive oil.
One of many reasons that I love Summer is that it’s a perfect time of the year to make salads. I’ve been making all kinds of salads, including my favorite beet salad with spinach, goat cheese, and cashews and strawberry spinach salad. Well, now I’ve got another favorite! This recipe just screams Summer! I love using red and yellow cherry tomatoes (each sliced in half) in this avocado salad because they add natural color and look really good with the small fresh Mozzarella cheese balls and other diced ingredients. So easy to make! Just combine all the ingredients together, toss with a simple basil pesto dressing and the salad is ready!
Ingredients for Avocado Salad
1/2 pound red cherry tomatoes or grape tomatoes, halved
1/2 pound yellow cherry tomatoes or grape tomatoes, halved
2 avocados , diced
1 cucumber , sliced
1/3 cup red onion , diced
8 ounces small fresh mozzarella cheese balls
How to make easy basil pesto dressing for avocado salad
My favorite salad dressing for salads is just plain olive oil. Which is why basil pesto (which has olive oil as one of its ingredients) makes a perfect salad dressing for my avocado salad.
To make the dressing, just combine fresh basil pesto (I used 1/4 cup) with 1 tablespoon of lemon juice. After you add the dressing to the salad, season the salad with salt and pepper, to taste.
I used to make my own basil pesto all the time, but these days you can buy really good pre-made fresh basil pesto in the store, so I just used store-bought basil pesto for this avocado salad.
Main dishes that go great with Avocado Salad
Many grilled meats, such as grilled chicken, grilled pork, grilled or roasted lamb will go great with this salad. Also, since this avocado salad is very Mediterranean, any Mediterranean style main dishes will do. And don’t forget about the fish. Such as salmon or trout. I cook fish a lot, and here are some of my favorite fish recipes go with this avocado and mozzarella salad:
Trout Recipe with Garlic Lemon Butter Herb Sauce
Steelhead Trout with Caper-Garlic Lemon Butter Sauce
Cilantro Lime Honey Garlic Salmon baked in foil
The following Mediterranean chicken recipes will also be perfect to go with this avocado salad:
Pesto Chicken, Veggies, and Tortellini
Pesto Chicken Pasta with Mushrooms
My other favorite Avocado Salad recipes
- Balsamic dressing goes really well with avocados, tomatoes, and Mozzarella cheese. Try it for yourself in this recipe: Tomato Basil Avocado Mozzarella Salad with Balsamic Dressing
- Greek style ingredients, tortellini, and avocados? Why not: Greek tortellini salad with tomatoes, avocados, cucumbers, feta cheese
- Berries and avocados are some of my favorite salad ingredients. Add mango and cashew nuts, and you will really enjoy this Summer salad: Strawberry Spinach Salad, with Blueberries, Mango, Avocado, and Cashew nuts
- For radish lovers, add avocados to your salad: Radish Avocado Salad with Cherry Tomatoes, Cucumber, Green Onions
Healthy and delicious Spring and Summer salad: Avocado Salad with Tomatoes, Mozzarella, Basil Pesto. Simple recipe that uses fresh ingredients: tomatoes, cucumber, avocado, fresh small Mozzarella cheese balls, red onions, and basil pesto dressing.
- 1/2 pound red cherry tomatoes or grape tomatoes, halved
- 1/2 pound yellow cherry tomatoes or grape tomatoes, halved
- 2 avocados , diced
- 1 cucumber , sliced
- 1/3 cup red onion , diced
- 8 ounces small fresh mozzarella cheese balls
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- salt and pepper to taste
In a large bowl, combine halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red onion, small fresh mozzarella cheese balls.
Add basil pesto and lemon juice to the salad and toss to combine. Season with salt and pepper, if desired. Use more basil pesto, if desired.
What have I been cooking in my kitchen?
1 Year Ago: Pesto Shrimp with Mushrooms
2 Years Ago: Bacon and Garlic Roasted Asparagus with Asiago Cheese
3 Years Ago: Red Sangria with Mixed Berries
4 Years Ago: Banana Bread Muffins
5 Years Ago: Broiled Salmon with Mango Salsa
Can someone please tell me how much is a Serving Size? Is it One cup? Thank You!
What sort of lemon juice do you use for the dressing please? Freshly squeezed or something else? Thanks.
I used the freshly squeezed lemon juice – I always prefer to use the freshly squeezed lemon juice, especially for salads!
I found that it keeps well for about a day if you omit the onion. Number one suggestion for anyone making it is to use quality sea salt when seasoning. It really makes a different in how bright the salad is.
Do you have a particular store brand fresh pesto you like best?
Not really. I just use whatever is available in the store.
Super yummy, a great summer meal not just a salad.
Yes, it makes a great lunch!
Hi,
Entertaining 30 family members on Friday. I am looking forward to serving this gorgeous salad. I may make 2 or 3. Thank you.
Mary P.
Wow! 30 people! Enjoy!
Delicious! I added 2 cups cooked bow tie pasta and 1 orange bell pepper chopped.
Thank you! Those are great additions!
I love your salad recipes. Where do buy such little mozzarella balls ?
I bought these at Whole Foods if I remember correctly.
Made this yesterday, and everyone loved it. Makes a large size bowl, plenty for a potluck. Julia, thank you for sharing this recipe! Will be making this again soon.
Sheila, you are very welcome! I am glad everyone enjoyed this recipe! 🙂
How long will this salad last?
Because of the nature of this salad it’s better to make just enough not to have leftovers. Otherwise avocados will turn brown, Mozzarella cheese would not be as bright, and other veggies could get soggy.