Tomato Cucumber Avocado Salad with Basil Pesto
This fresh and quick salad combines bright tomatoes, creamy avocado, crisp cucumbers, a zing of red onion, and flavorful basil pesto for a refreshing meal.
Equipment
- 1 Large mixing bowl for tossing
- 1 Sharp knife for cutting veggies
- 1 Cutting board
- 1 Spoon for mixing pesto in
- 1 Serving bowl or plates
Ingredients
Main ingredients
- 1 lb grape tomatoes halved
- 2 ripe avocados diced
- 1 cucumber sliced into half-moons
- 1/3 cup diced red onion
- 1/3 cup basil pesto store-bought or homemade
Instructions
Instructions
- Start by halving those juicy grape tomatoes, putting them all in your large bowl. Their little bursts of flavor are gonna anchor the salad.
- Next, dice up your avocados carefully. Scoop them out and cut into chunks that’ll hold shape but still give creamy bites.
- Add sliced cucumber, making those crisp half-moons fall right on top of all that tomato and avocado.Toss in diced red onions for that little pungent snap that wakes everything up.Grab your basil pesto and scoop about a third cup over the veggies. This is where the broth depth thing comes to play — it’s not liquid broth but it adds that layered herb flavor.Using a big spoon or salad tongs, gently toss everything together. You gotta be careful with the avocado so it don’t turn all mushy.If you’re not ready to eat right away, cover the bowl and refrigerate for up to one hour. This gives the flavors a little time to mingle but don’t let it sit too long or avocado might brown.Serve it up fresh with some crusty bread or as a side to your meal. The combo’s fresh and tasty every single time.
Notes
Transfer leftovers to an airtight container to keep avocado from browning. Sprinkle with a little lemon juice before storing to maintain color.