Ingredients
Scale
- 2–3 ripe avocados (provide the creamy base for the salad)
- 8 oz fresh mozzarella (adds a soft, milky texture)
- 1 pint cherry tomatoes (adds a burst of sweetness)
- 1 medium cucumber (provides a refreshing crunch)
- 1/2 cup fresh basil leaves (enhances the aroma and flavor)
1/2 cup homemade basil pesto dressing (olive oil, Parmesan cheese, fresh herbs)
Instructions
- Slice the ripe avocados in half, remove the pits, and cut into small cubes.
- Tear or slice the fresh mozzarella into pieces that match the avocado size.
- Wash and chop fresh tomatoes, cucumbers, and other summer veggies.
- Arrange the avocado, mozzarella, and veggies on a platter or plates.
- Drizzle with homemade basil pesto dressing.
- Sprinkle fresh basil leaves on top for added flavor and color.
Notes
- For vegan alternatives, substitute mozzarella with cashew-based cheese or firm tofu.
- For gluten-free, serve with gluten-free crackers or bread.
- For low-carb, try almond flour crackers or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 25mg