Tomato Cucumber Avocado Salad with Basil Pesto

Spring is here, and it’s the perfect time to celebrate with vibrant, fresh ingredients! If you’re searching for salads with avocado recipes that are simple, flavorful, and packed with healthy goodness, this Tomato Cucumber Avocado Salad with Basil Pesto is a must-try. Combining crisp vegetables, creamy avocado, and a rich homemade pesto, it’s one of those April recipes healthy eaters can’t resist.

Spring vegetable salads are all about fresh flavors, and this recipe highlights the best of the season. Whether you’re looking for healthy recipes vegetable enthusiasts will adore or a cooked vegetable salad alternative that’s just as satisfying, this dish checks all the boxes. The basil pesto elevates every bite with its herby, nutty flavor, making it perfect for any spring gathering or weekday lunch.

With just a few simple ingredients, you can whip up a dish that’s not only visually stunning but also packed with nutrients. Plus, it’s a great way to use up fresh produce, whether you’ve visited the farmer’s market or your garden. Ready to dive into one of the tastiest vegetable salad recipes healthy enough for every day? Let’s get started!

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Why You’ll Love It

1. Fresh and Flavorful: This spring vegetable salad is bursting with flavor, thanks to the combination of juicy tomatoes, refreshing cucumber, creamy avocado, and the star of the show—basil pesto.
2. Quick and Easy: It’s a no-cook recipe that comes together in just 15 minutes, making it perfect for busy weeknights or quick meal prep.
3. Healthy and Nutritious: Packed with vitamins, healthy fats, and antioxidants, this salad supports a balanced diet without sacrificing taste.
4. Versatile: Whether you’re serving it as a light main dish or a side, it’s a great addition to any meal. Pair it with grilled chicken, fish, or even a slice of crusty bread for a satisfying combo.

How To Make Tomato Cucumber Avocado Salad with Basil Pesto

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Ingredient List

For the Salad:

• 2 cups cherry or grape tomatoes, halved
• 1 large cucumber, diced
• 2 ripe avocados, diced
• 2 tablespoons red onion, thinly sliced
• 1 cup fresh arugula or baby spinach (optional, for added greens)

For the Basil Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts for a budget-friendly option)
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Optional Toppings:

• 1/4 cup crumbled feta or goat cheese (for extra creaminess)
• Toasted nuts or seeds, for added crunch
• Crusty bread or crackers, for serving alongside the salad

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Kitchen Tools Needed

1. Cutting board: For chopping the vegetables and avocado.
2. Sharp knife: To ensure clean and precise cuts for the tomatoes, cucumber, and avocado.
3. Blender or food processor: Essential for making the basil pesto.
4. Mixing bowl: To toss all the salad ingredients together.
5. Measuring cups and spoons: For accurate measurements of ingredients.
6. Serving utensils: For mixing and serving the salad.

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Instructions

Step 1: Prepare the Vegetables

1. Wash and dry the tomatoes, cucumber, and basil leaves thoroughly.
2. Halve the cherry or grape tomatoes and dice the cucumber and avocado into bite-sized pieces.
3. Thinly slice the red onion and, if using arugula or spinach, give it a quick rinse and pat it dry.

Step 2: Make the Basil Pesto

1. In a blender or food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, and lemon juice.
2. Pulse the mixture until coarsely blended.
3. Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency. Add salt and pepper to taste.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the chopped tomatoes, cucumber, avocado, and red onion.
2. Add a few spoonfuls of basil pesto to the vegetables and gently toss until everything is evenly coated.
3. Taste and adjust seasoning if necessary. Add optional toppings like crumbled cheese or toasted nuts.

Step 4: Serve and Enjoy

Transfer the salad to a serving dish and enjoy it fresh. Pair it with crusty bread or your favorite protein for a complete meal.

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Tips and Tricks for Success

1. Use Ripe Ingredients: Ensure the avocados are perfectly ripe but not overly soft, and the tomatoes are sweet and juicy for the best flavor.
2. Chill Before Serving: For a refreshing touch, chill the salad ingredients and pesto for 10-15 minutes before assembling.
3. Customize the Pesto: Swap pine nuts for walnuts or almonds, or add a touch of red chili flakes for a spicy kick.
4. Prevent Browning: To keep the avocado from browning, toss it in a little lemon juice before adding it to the salad.
5. Make It Ahead: The pesto can be made a day in advance and stored in the refrigerator. Assemble the salad just before serving for maximum freshness.
6. Double the Recipe: This salad is a crowd-pleaser, so consider doubling the ingredients for gatherings or meal prep.

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Ingredient Substitutions and Variations

1. Swap the Greens: If arugula or spinach isn’t available, use kale or mixed greens for added texture and flavor.
2. Change the Nuts: Replace pine nuts with sunflower seeds or almonds for a nut-free or budget-friendly option.
3. Add Protein: Make it a complete meal by adding grilled chicken, shrimp, or chickpeas.
4. Herb Variations: Incorporate fresh parsley or cilantro into the pesto for a unique twist.
5. Mix Up the Veggies: Include roasted bell peppers, zucchini, or steamed asparagus for additional flavors and textures.

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Serving Suggestions

1. Main Dish: Serve the salad as a light main course with a slice of crusty sourdough bread or a warm pita.
2. Side Dish: Pair it with grilled proteins like chicken, fish, or tofu for a well-rounded meal.
3. Picnic or Potluck: This salad is an excellent choice for outdoor gatherings, as it holds up well without wilting.
4. Lunch Idea: Pack it in a lunchbox with a small container of pesto for dressing on the go.

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Storage and Reheating Instructions

1. Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the pesto separate for best results.
2. Prevent Sogginess: Avoid dressing the salad fully if you plan to store it. Add pesto just before serving.
3. Revive the Salad: Toss stored salad with a fresh squeeze of lemon juice or a drizzle of olive oil to brighten the flavors.
4. Reheating: While this salad is best enjoyed fresh, you can lightly warm it if paired with roasted or cooked vegetables. Avoid heating the avocado.

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FAQ

Q: Can I use store-bought pesto instead of making it fresh?
A: Yes! Store-bought pesto works well if you’re short on time. Look for high-quality brands with minimal preservatives for the best flavor.

Q: How can I prevent the avocado from browning?
A: Toss the diced avocado in lemon juice immediately after cutting to prevent oxidation and keep it fresh.

Q: Can I make this salad vegan?
A: Absolutely! Use a vegan pesto recipe by substituting Parmesan cheese with nutritional yeast or a plant-based alternative.

Q: What’s the best way to toast the nuts for the pesto?
A: Spread the nuts in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant and lightly golden.

Q: Can I prepare this salad ahead of time?
A: You can prep the ingredients and pesto a few hours ahead, but wait to assemble the salad until just before serving for maximum freshness.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!