Avocado & Tomato Salad with Pesto Glaze
Fresh and tangy, this side salad adds tons of flavors. Make sure to use ripe tomatoes and avocados.
5-6 tablespoons of classic basil pesto (Note: Adapt recipe to fit allergens)
2 ripe avocados
Juice of 1 lemon
2 ripe tomatoes
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
4 cups of loosely packed mixed salad leaves (such as Mesclun mix)
Slice each avocado in half lengthwise and remove pit and skins. Cut into 1” cubes and place in a bowl. Add lemon juice and toss.
Slice each tomato into 1” cubes. Discard any additional juices that accumulated when cutting. Add the tomato to the avocado.
Add the pesto a tablespoon at a time to the avocado / tomato mixture and gently toss.
In a small bowl, combine the balsamic vinegar and olive oil.
Place salad greens in a serving bowl and drizzle with the oil and vinegar. Add the avocado and tomato mixture, toss and serve immediately.
Serves 4 as a side dish.
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