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Spring Salad: Tomato Cucumber Salad with Avocado, Mozzarella, and Basil Pesto

A vibrant and fresh salad that celebrates spring with ripe tomatoes, crunchy cucumber, creamy avocado, and flavorful basil pesto.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large ripe tomatoes Look for firm, juicy tomatoes for the best texture.
  • 1 cucumber A refreshing crunch; consider English cucumbers for a sweeter flavor.
  • 1 avocado Choose a perfectly ripe avocado for creaminess.
  • 1 cup fresh mozzarella balls You can also use cubed mozzarella if that’s what you have on hand.
  • ½ cup fresh basil pesto Store-bought is fine, but homemade is always a treat!
  • Salt and pepper to taste Just a pinch to elevate the flavors.

Method
 

Preparation
  1. Start by washing your tomatoes and cucumber. Dice the tomatoes into bite-sized pieces and slice the cucumber thinly.
  2. Carefully cut the avocado in half, remove the pit, and scoop out the flesh. Cut it into slices or chunks.
Assembling the Salad
  1. In a large bowl, gently toss together the tomatoes, cucumber, and avocado. Add the mozzarella balls to the mix.
  2. Spoon in the fresh basil pesto, and toss everything gently to coat the ingredients.
  3. Sprinkle with salt and pepper to taste.
  4. Transfer the salad to a serving dish, or keep it in the bowl for a family-style presentation.

Notes

For variations, consider adding grilled chicken for protein, using heirloom tomatoes in summer, or finishing with a squeeze of citrus for extra brightness.