Fresh Avocado and Tomato Pesto Salad
This cool, creamy salad combines juicy cherry tomatoes, buttery avocado chunks, and fragrant basil pesto into a quick and healthy dish. The pesto adds richness and depth, while the tomatoes bring brightness and the avocado delivers a silky, satisfying finish. It’s perfect as a light lunch, a BBQ side dish, or a topping for grilled chicken or crusty bread.
Time:
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2–3 (as a side)
Ingredients:
Salad:
1 large ripe avocado, cubed
1 cup cherry tomatoes, halved (or diced regular tomatoes)
¼ small red onion, finely sliced
Fresh basil leaves, for garnish
Optional: handful of arugula or baby spinach for a leafy base
Optional: 1 tbsp toasted pine nuts or crushed almonds for crunch
Pesto Dressing:
2 tbsp basil pesto (homemade or good-quality store-bought)
1 tbsp extra virgin olive oil
1 tsp lemon juice (to brighten and prevent avocado browning)
Salt and black pepper, to taste
Instructions:
1. Make the Dressing:
In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper until smooth.
2. Assemble the Salad:
In a medium bowl, gently toss avocado cubes and halved cherry tomatoes with sliced onion (if using).
Drizzle with pesto dressing and carefully mix to coat without mashing the avocado.
3. Serve:
Transfer to a serving plate. Garnish with fresh basil and optional pine nuts or greens.
Serve immediately for the freshest taste.
Notes & Tips:
Use ripe but firm avocado so it holds its shape during tossing.
Add cheese: Crumbled feta or mini mozzarella balls work great.
Extra veg ideas: Add cucumber slices, roasted corn, or chickpeas.
Make it heartier: Serve over quinoa or orzo for a full meal.
Turn into toast: Pile it onto crusty grilled bread for a quick bruschetta-style snack.
Frequently Asked Questions
Q: Can I make it ahead of time?
A: It’s best fresh, but you can prep the pesto and tomatoes in advance. Add avocado just before serving to avoid browning.
Q: What’s a good vegan pesto option?
A: Use a dairy-free pesto made with nutritional yeast instead of Parmesan.
Q: Can I use sun-dried tomato pesto?
A: Yes! It gives a deeper umami flavor and works beautifully here.
Nutritional Information
Calories ~280–320 kcal
Protein 4–5 g
Carbohydrates 10–12 g
Fiber 6–7 g
Sugars 3–5 g
Fat 25–28 g
Saturated Fat 3–4 g
Sodium 180–250 mg
Vitamin C 25–30% DV
Potassium High (~500 mg)
