Tomato Cucumber Avocado Salad with Basil Pesto – Healthy, Mediterranean recipe with lots of fresh vegetables. This recipe uses just a few ingredients, it’s easy to make, and the salad looks beautiful on the table for so little effort. Use both red and yellow cherry tomatoes (or grape tomatoes) to add colors!
I love basil pesto. I’ve used it in so many dinner recipes, like in this pesto chicken and mushroom pasta or this shrimp pesto pasta, or pesto chicken and veggies. The basil pesto makes the simplest of the recipes taste so good. Just like this avocado salad. I pretty much use the basil pesto as the salad dressing here, because the pesto already has olive oil. I just add a little bit of lemon juice, salt and pepper, and that’s it! The salad is ready.
I used to make my own basil pesto all the time but these days there are so many good store-made pesto sauces, that I just buy one in the store and use it with my favorite recipes.
If you look at the ingredients list in this avocado salad, there are very few ingredients. But, the salad look super colorful and refreshing because I am combining both red and yellow cherry tomatoes (or grape tomatoes), avocados, cucumber and then mixing everything with the basil pesto.
This avocado salad is packed with nutrients and flavor!
Healthy, Mediterranean salad with lots of fresh vegetables. Tomato Cucumber Avocado Salad with Basil Pesto - just a few ingredients, easy to make, and looks beautiful on the table for so little effort. Use both red and yellow cherry tomatoes (or grape tomatoes) to add colors!
- 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
- 1/4 cup basil pesto
- 1 tablespoon lemon juice
- salt and pepper to taste
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In a large bowl, combine halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red onion.
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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.
Love this in summer with veggies being fresh it is a keeper for sure everyone needs make this lovely dish
Katrina, thanks so much for such positive feedback! 🙂
Awesome with everything off the grill. Thanks for sharing!
Glad you enjoyed this salad! Yes, it’s great with grilled meats!
We really loved this salad. I brought it to a gathering of friends who were serving grilled salmon and grilled chicken, and everyone thought it was the perfect accompaniment no matter which one they were eating and I had several people request the recipe. Thank you so much. I will be enjoying this again this summer.
Annie, you are very welcome! So glad this salad was a success!
Good salad but if you’re using the avocados they disintegrate after a day of being in the salad. I was disappointed since I love avocados.
Could I add sweet peas and corn off the cob? Not sure how it would taste with pesto
I’m making on Palm Sunday
Thank you
I am making for Easter. I bought sweet English peas. Would love to know how yours turned out.
I was looking for a different cucumber and tomato salad tonight. I had tiny cherry tomatoes and pickling cucumbers and red onions from the end of this year’s garden. I also have Pesto that I made from my abundant basil plants. I’ve made pesto for years and I’d never used it on a salad! We loved this salad! Everything in it was from our garden except for the avocados! This recipe is definitely a new favorite..
Sharon!! I’m envious of your abundant basil plants.. I’ve been trying for years to sustain a healthy plant with plentiful leaves to pick without success, they always harden… I’d love to know how you do it!!!
The lemon zest is an excellent addition. For future reference, I will make only The volume that will be eaten that day. Delicious on the 1st day, but didn’t hold up well on day 2. ( lots of water in cucumbers)
My family loved this salad, I just used balsamic and olive oil, salt and pepper and fresh chopped basil. Yum