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Italian Style Tomato + Avocado Chopped Salad
Whatcha up to this weekend?! My weekend goal is to do a bunch of food prep, and take my goldendoodle on a good hike now that the weather is feeling like Spring.
THIS Chopped Salad will definitely be the highlight of our weekend plans…ohhhh how I LOVE chopped Salads!
Most Grocery stores carry good, clean options for store-bought pesto these days, just read the ingredients.
I really like one that I found at Trader Joe’s. Of course, you can always make your pesto fresh at home as well!
Makes about 4 servings
Ingredients:
- 2 cups cherry or grape tomatoes, halved or quartered
- 2 ripe avocados, diced
- 1 large English cucumber, halved and sliced
- 1 medium red onion, diced
- 8 ounces small, fresh mozzarella cheese balls
Dressing:
- 1/4 cup basil pesto
- 2 Tbsps lemon juice
- sea salt and fresh ground black pepper to taste
Instructions:
Make your dressing in a small bowl, by whisking pesto sauce and fresh squeezed lemon juice. Season to your taste with sea salt and fresh ground black pepper.
In a large bowl, arrange all salad ingredients nicely, as shown. If you’re meal prepping, squeeze a bit of lemon juice over the avocado (to prevent it from browning) and refrigerate separately from the dressing.
Just before serving, pour dressing over the salad, and toss all of your ingredients very gently to combine well.
This really is best eaten right away, but stays good in the fridge for about 48 hours thanks to that fresh lemon juice!
Enjoy!
❤Rachel
Ingredients
- 2 cups cherry or grape tomatoes, halved or quartered
- 2 ripe avocados, diced
- 1 large English cucumber, halved and sliced
- 1 medium red onion, diced
- 8 ounces small, fresh mozzarella cheese balls
Dressing:
- 1/4 cup basil pesto
- 2 Tbsps lemon juice
- sea salt and fresh ground black pepper to taste
Instructions
- Make your dressing in a small bowl, by whisking pesto sauce and fresh squeezed lemon juice. Season to your taste with sea salt and fresh ground black pepper.
- In a large bowl, arrange all salad ingredients nicely, as shown.
- If you're meal prepping, squeeze a bit of lemon juice over the avocado (to prevent it from browning) and refrigerate separately from the dressing.
- Just before serving, pour dressing over the salad, and toss all of your ingredients very gently to combine well.
- This really is best eaten right away, but stays good
