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Tomato Cucumber Avocado Salad with Basil Pesto

A refreshing salad bursting with color and flavor, combining juicy tomatoes, crunchy cucumbers, creamy avocados, and aromatic basil pesto.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large ripe tomatoes, diced Choose ripe tomatoes for best flavor.
  • 1 large cucumber, diced
  • 2 ripe avocados, diced Use ripe avocados for creaminess.
  • 1/2 cup basil pesto Store-bought or homemade.
  • to taste Salt
  • to taste Black pepper

Method
 

Preparation
  1. Wash all your veggies thoroughly. Dice the tomatoes and cucumbers into bite-sized pieces and set them aside in a mixing bowl.
  2. Cut the avocados in half, remove the pit, and scoop the flesh into the bowl, being careful not to mash them.
Mixing
  1. Add the basil pesto to the bowl of vegetables. Gently fold the ingredients together, ensuring everything is coated in the basil pesto without mashing the avocados.
Seasoning
  1. Sprinkle in some salt and black pepper to taste. Remember to start light—you can always add more!
Serving
  1. Give your salad a taste test! Adjust seasoning if needed. It's best enjoyed fresh, but you can refrigerate it for about 30 minutes for a cooler dish.

Notes

For best flavor, make this salad right before serving. If you must prep in advance, keep the avocado separate to avoid browning. This salad can be stored in an airtight container in the fridge for up to two days.