Description
Caprese Avocado Salad with Pesto Dressing
Ingredients
1 pint cherry or grape tomatoes, halved
1 large avocado, diced
1 cup cucumber, sliced
½ small red onion, thinly sliced
1 cup mini mozzarella balls (bocconcini)
2 tbsp fresh basil leaves, chopped or whole
For the Pesto Dressing:
3 tbsp basil pesto (store-bought or homemade)
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey (optional)
Salt and black pepper to taste
Directions
Make the dressing: In a small bowl, whisk together basil pesto, olive oil, balsamic vinegar, honey (if using), salt, and pepper. Set aside.
Assemble the salad: In a large bowl, combine halved cherry tomatoes, diced avocado, cucumber slices, red onion, mozzarella balls, and fresh basil leaves.
Dress the salad: Drizzle the pesto dressing over the salad and gently toss to combine.
Serve: Garnish with extra basil leaves if desired. Serve immediately and enjoy this fresh, vibrant dish!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Calories: ~220 kcal per serving
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Step-by-Step Guide
1. Prepare the Dressing: In a small bowl, combine 3 tbsp basil pesto, 2 tbsp olive oil, and 1 tbsp balsamic vinegar. For a touch of sweetness, whisk in 1 tsp of honey. Season with salt and black pepper to taste. Whisk until the mixture is smooth and emulsified.
2. Chop the Vegetables: Halve 1 pint of cherry tomatoes. Dice 1 large avocado. Slice 1 cup of cucumber. Thinly slice half of a small red onion.
3. Combine Salad Ingredients: In a large serving bowl, gently place the tomatoes, avocado, cucumber, red onion, 1 cup of mini mozzarella balls, and 2 tbsp of fresh basil leaves.
4. Dress and Toss: Just before serving, drizzle the prepared pesto dressing over the salad. Using a large spoon and fork, gently toss the salad to coat all ingredients evenly without mashing the avocado.
5. Final Touch: Garnish with a few extra whole basil leaves for a fresh presentation.
Serving Suggestions
This salad is incredibly versatile. Serve it as a light lunch on its own, or as a vibrant side dish. It pairs perfectly with grilled chicken, fish, or shrimp for a protein-packed meal. For a summer gathering, serve it alongside crusty bread or garlic toast to soak up the delicious dressing. To make it a more substantial main course, add a handful of cooked quinoa or farro.
How-to Summary
Whisk pesto, oil, vinegar, honey, salt, and pepper for the dressing. Combine halved tomatoes, diced avocado, sliced cucumber, red onion, mozzarella balls, and basil in a bowl. Drizzle with dressing, toss gently, and serve immediately for the best texture and flavor.
Frequently Asked Questions
Can I make this salad ahead of time? For best results, prepare the dressing and chop the vegetables (except avocado) ahead. Store separately. Dice the avocado and assemble the salad just before serving to prevent browning.
What can I use instead of mozzarella balls? Fresh mozzarella torn into chunks, feta cheese crumbles, or even grilled halloumi make excellent substitutes.
How can I make a dairy-free version? Omit the mozzarella or use a plant-based mozzarella alternative. Ensure your pesto is dairy-free (many store-bought versions contain Parmesan).
My dressing is too thick. How can I thin it? Simply add an extra tablespoon of olive oil or a splash of water or lemon juice and whisk until you reach the desired consistency.
Can I use a different vinegar? Absolutely. Red wine vinegar or a squeeze of fresh lemon juice can be used in place of balsamic vinegar for a slightly different flavor profile.
Common Mistakes to Avoid
- Adding Dressing Too Early: Dressing the salad long before serving will cause the avocado to brown and the vegetables to become soggy. Always dress it right before eating.
- Over-mixing: Be gentle when tossing to keep the avocado pieces intact and maintain a pleasing texture.
- Using Overripe Avocado: An avocado that is too soft will turn to mush. Use one that is just ripe—firm yet yields slightly to gentle pressure.
- Skipping the Acid: The balsamic vinegar (or lemon juice) is crucial. It balances the richness of the pesto and avocado, so don’t omit it.
Conclusion
This Caprese Avocado Salad with Pesto Dressing is the epitome of a perfect, no-cook meal. It combines creamy avocado, juicy tomatoes, and fresh mozzarella with a flavorful, herbaceous dressing for a dish that is both nourishing and deeply satisfying. By following the simple steps and tips above, you can effortlessly create a stunning salad that’s sure to become a regular in your recipe rotation. It’s a celebration of fresh ingredients that delivers maximum flavor with minimal effort.