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    Tomato Cucumber Avocado Salad with Basil Pesto

    By Julia | Updated: Sep 12, 2022 | Published: Mar 31, 2018 | 40 Comments

    262.9K shares
    • Facebook2.1K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    Tomato Cucumber Avocado Pesto Salad on a white plate

     

    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.

    Tomato Cucumber Avocado Salad with Basil Pesto on a white plate

    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.

    Sections of ingredients on a white plate, clock-wise: cherry tomatoes sliced in half, chopped red onion, chopped avocado, orange cherry tomatoes sliced in half, sliced cucumber

    This avocado salad is packed with nutrients and flavor!

    Tomato Cucumber Avocado Pesto Salad (close-up)

     

    Tomato Cucumber Avocado Salad with Basil Pesto
    4.68 from 118 votes

    Tomato Cucumber Avocado Salad with Basil Pesto

    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!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Salad
    Cuisine Italian, Mediterranean
    Servings 6 people
    Calories per serving 166 kcal
    Author: Julia

    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
    Prevent your screen from going dark

    Instructions 

    • In a large bowl, combine halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red onion.  
    • 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.  
    • Want to make basil pesto from scratch? Here is the best, the most flavorful, and the creamiest 20-Minute Homemade Basil Pesto Recipe.

    Nutrition

    Nutrition Information
    Tomato Cucumber Avocado Salad with Basil Pesto
    Amount per Serving
    Calories
    166
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    2
    g
    13
    %
    Sodium
     
    115
    mg
    5
    %
    Potassium
     
    572
    mg
    16
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    525
    IU
    11
    %
    Vitamin C
     
    21.3
    mg
    26
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword avocado salad, basil pesto salad, cucumber salad
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Tomato Spinach Chicken Spaghetti
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Michele

      May 02, 2021 at 4:54 pm

      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.

      Reply
    2. Debbie Gansert

      March 26, 2021 at 5:44 pm

      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

      Reply
      • Lorna A

        April 03, 2021 at 6:48 pm

        I am making for Easter. I bought sweet English peas. Would love to know how yours turned out.

        Reply
    3. Sharon

      September 18, 2020 at 9:30 pm

      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..

      Reply
      • Chloe

        May 21, 2021 at 8:41 pm

        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!!!

        Reply
    4. Jane

      September 12, 2020 at 12:46 pm

      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)

      Reply
    5. Deanna McCormick

      July 05, 2020 at 11:32 am

      My family loved this salad, I just used balsamic and olive oil, salt and pepper and fresh chopped basil. Yum

      Reply
    6. Sylvia

      January 19, 2020 at 5:47 am

      Can I add bell peppers as well to this recipe
      Thanks

      Reply
      • Julia

        February 19, 2020 at 9:33 pm

        Yes, you can - they will taste delicious in this salad!

        Reply
    7. Angelika

      November 24, 2019 at 4:25 pm

      Will make this salad for our Thanksgiving get together,

      Reply
      • Julia

        February 21, 2020 at 12:26 am

        Enjoy!

        Reply
    8. Burnie

      October 28, 2019 at 11:17 pm

      How many servings per recipe please?

      Reply
      • Julia

        October 30, 2019 at 8:36 pm

        This recipe makes 6 servings.

        Reply
    9. Catherine Bloodworth

      April 23, 2019 at 2:34 pm

      How long will this keep in the refrigerator for weekday lunches?

      Reply
    10. Hannes

      February 28, 2019 at 3:05 pm

      Thx for a good recipe, I was looking for a recipe to use my home made basil pesto

      Reply
      • Julia

        March 03, 2019 at 11:02 pm

        You are very welcome! Homemade basil pesto sounds so good! I used to make it all the time.

        Reply
    11. Lori Day

      August 15, 2018 at 6:15 pm

      What specific basil pesto dressing do you use? If I can't find it at the store, how do you make it?

      Reply
      • Julia

        August 16, 2018 at 11:52 am

        I bought a basil pesto sauce at Whole Foods. Here is a good and simple recipe for basil pesto: https://www.cookingclassy.com/pesto-how-to-make-beautifully-green-pesto/

        Reply
    12. Jenna

      August 10, 2018 at 2:18 pm

      This salad looks delicious! Any idea how it holds up if made 4 or 5 hours ahead of time?

      Reply
      • Julia

        August 16, 2018 at 12:59 pm

        This salad would be just fine if made 4 or 5 hours ahead of time.

        Reply
    13. carol small

      July 19, 2018 at 1:35 pm

      OK... I do not understand what and when you cook for 10 minutes...

      Do you cook it when all vegetables are put together?

      Thanks

      Reply
      • Julia

        July 20, 2018 at 11:41 am

        There is no need to cook anything for 10 minutes. I just removed the mention of "10 minutes cook time" to avoid confusion.

        Reply
    14. 2pots2cook

      April 02, 2018 at 1:24 am

      Exactly what I need after Easter festive meals ! Thank you 1

      Reply
    15. Megan

      April 01, 2018 at 11:34 pm

      This looks amazing - and makes me want to run out and get the ingredients for lunch tomorrow!

      Reply
      • Julia

        April 06, 2018 at 4:59 pm

        Thank you!

        Reply
    Newer Comments »

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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