Avocado Salad with Mozzarella, Basil Pesto, Tomatoes & Cucumbers
Fresh, creamy, colorful, and packed with Mediterranean flavor! This easy avocado salad combines juicy tomatoes, crisp cucumber, creamy mozzarella, buttery avocado, and fragrant basil pesto. It makes a wonderful light lunch, side dish, or refreshing summer meal.
Servings
4 servings
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
For the Salad
2 ripe avocados, diced
1½ cups cherry tomatoes, halved
1½ cups cucumber, sliced or chopped
8 oz (225 g) fresh mozzarella balls, halved
¼ cup red onion, thinly sliced
¼ cup fresh basil leaves, torn
2 tablespoons fresh parsley, chopped — optional
2 tablespoons pumpkin seeds or sunflower seeds — optional
For the Basil Pesto Dressing
¼ cup basil pesto
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 small garlic clove, finely minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
1. Prepare the vegetables
Wash and dry the tomatoes and cucumber. Halve the cherry tomatoes and slice or chop the cucumber.
Dice the avocado just before assembling the salad to help prevent browning.
2. Make the dressing
In a small bowl, whisk together the basil pesto, olive oil, lemon juice, balsamic vinegar, garlic, salt, and black pepper.
Taste and adjust the seasoning as desired.
3. Assemble
Add the tomatoes, cucumber, mozzarella, red onion, and avocado to a large serving bowl.
Gently toss so the avocado doesn’t become mashed.
4. Add the pesto dressing
Drizzle the dressing over the salad.
Gently toss again until everything is lightly coated.
5. Finish
Scatter fresh basil and parsley over the top. Add pumpkin seeds or sunflower seeds if desired.
Serve immediately for the best texture.
Tips for the Best Avocado Salad
Use ripe but firm avocados so they hold their shape.
Pat the cucumber and tomatoes dry if they’re particularly juicy; this prevents a watery salad.
Add the avocado last and toss gently.
For extra flavor, let the tomatoes and mozzarella sit with a little dressing for 5 minutes before adding the avocado.
If making ahead, prepare the vegetables and dressing separately and combine just before serving.
For a stronger Mediterranean flavor, add Kalamata olives or a little crumbled feta.
For extra protein, add grilled chicken, shrimp, tuna, or chickpeas.
Nut & Allergen Information
This salad can be nut-free, depending on the pesto you use.
Traditional basil pesto often contains pine nuts, which are considered tree nuts for allergen-labeling purposes.
To make it nut-free:
Use a certified nut-free basil pesto, or
Make homemade pesto using basil, Parmesan, olive oil, garlic, lemon juice, salt, and sunflower seeds instead of pine nuts.
Other allergens
Milk/Dairy: Mozzarella and Parmesan-containing pesto contain dairy.
Gluten: The salad itself is naturally gluten-free, but check the pesto label for cross-contact.
Eggs: Usually egg-free, but check the pesto ingredients.
Soy: Usually soy-free, but check packaged pesto and mozzarella.
Seeds: Optional pumpkin/sunflower seeds should be omitted if there is a seed allergy.
Always check individual product labels when cooking for someone with a serious allergy.
Nutrition Information
Approximate per serving, based on 4 servings and depending on the exact pesto and mozzarella used:
Calories: ~390
Protein: ~13 g
Carbohydrates: ~13 g
Fiber: ~7 g
Net Carbs: ~6 g
Fat: ~34 g
Saturated Fat: ~8 g
Sugar: ~5 g
Sodium: ~450 mg
Nutrition values are estimates and can vary substantially by brand and portion size.
Recipe Q&A
Q: Can I make this salad ahead of time?
A: Yes. Prepare everything except the avocado and dressing up to several hours ahead. Add the avocado and dressing shortly before serving.
Q: How do I keep the avocado from turning brown?
A: Toss the avocado gently with a little fresh lemon juice. Keeping it covered and refrigerated also helps.
Q: Can I use regular mozzarella instead of mozzarella balls?
A: Absolutely. Cut a fresh mozzarella ball or block into bite-sized pieces.
Q: Can I make this without pesto?
A: Yes. Replace the pesto with extra-virgin olive oil, lemon juice, garlic, basil, salt, and pepper.
Q: Is this salad keto-friendly?
A: It can fit into a low-carb or keto-style diet because avocado, cucumber, mozzarella, and tomatoes are relatively low in carbohydrates. Keep portions of tomatoes and onions appropriate for your individual carb target.
Q: Can I add chicken?
A: Definitely! Grilled or roasted chicken makes this a more substantial high-protein meal.
Q: What protein goes best with it?
A: Grilled chicken, shrimp, salmon, tuna, or chickpeas all work beautifully.
Q: Can I use feta instead of mozzarella?
A: Yes. Feta gives the salad a saltier, tangier Mediterranean flavor.
Q: What can I use instead of pine nuts in pesto?
A: Sunflower seeds or pumpkin seeds are excellent nut-free alternatives.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free mozzarella alternative and dairy-free pesto.
Q: How long does it last in the refrigerator?
A: For the best quality, eat it the same day. If stored properly, leftovers can generally be kept refrigerated for about 1 day, although the avocado may darken and the vegetables may release liquid.
Serving Ideas
Serve this salad alongside:
Grilled chicken
Garlic shrimp
Baked salmon
Grilled fish
Turkey burgers
Mediterranean chicken
Crusty gluten-free bread
A bowl of lentil or white bean soup
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Fresh avocado + creamy mozzarella + juicy tomatoes + crisp cucumber + basil pesto = the easiest Mediterranean-inspired salad!
