– **Title**: Spring Salad with Tomato, Cucumber, Avocado, and Basil Pesto
– **Ingredients**:
– 2 cups mixed salad greens (like arugula and spinach)
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup feta cheese, crumbled (optional)
– 1/4 cup basil pesto
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
– **Instructions**:
1. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, avocado, and red onion.
2. If using, sprinkle the feta cheese over the salad.
3. In a small bowl, whisk together the basil pesto, olive oil, balsamic vinegar, salt, and pepper to create a dressing.
4. Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are coated.
5. Serve immediately, garnished with fresh basil leaves for an extra touch of flavor.
Feel free to adjust the ingredients or quantities based on personal preferences and seasonal availability!
Key Ingredients & Substitutions
Cherry Tomatoes: These add a burst of color and sweetness. If you can’t find cherry tomatoes, grape tomatoes work well too. You can also use regular tomatoes, but cut them into bite-sized pieces.
Cucumber: I prefer English cucumbers for their crunch and fewer seeds, but any cucumber works! If you’re looking for a different taste, consider substituting with bell peppers for a sweet crunch.
Avocado: A ripe avocado is key for creaminess. If avocados are hard to find, you can use canned chickpeas for a similar texture or even a dollop of Greek yogurt for creaminess.
Basil: Fresh basil is ideal for the pesto. If basil isn’t available, try using spinach or arugula for a different flavor. You can also make a quick pesto using parsley.
Parmesan Cheese: While Parmesan gives a nice flavor, you can use nutritional yeast for a vegan option or pecorino cheese if you want something sharper.
How Do You Make the Perfect Basil Pesto?
Making basil pesto is super simple, but getting the right texture is important. The key is to blend until smooth but be careful not to overprocess. Here’s how to get that perfect pesto:
- In your food processor, add fresh basil leaves, a clove of garlic, Parmesan cheese, salt, and pepper.
- While blending, slowly drizzle in olive oil until the mixture reaches your desired consistency. If it’s too thick, add a little more olive oil.
- Taste and adjust seasoning as needed. A splash of lemon juice can brighten the flavor!
Spring Salad with Tomato, Cucumber, Avocado, and Basil Pesto
Ingredients You’ll Need:
For the Salad:
- 2 cups mixed cherry tomatoes (halved)
- 1 cucumber (diced)
- 1 ripe avocado (diced)
- 1/2 red onion (finely chopped)
- Lemon juice (from 1 lemon)
- Salt and pepper to taste
For the Basil Pesto:
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 clove garlic
How Much Time Will You Need?
This refreshing salad will take about 15 minutes to prepare. If you choose to let it chill, allow an additional 30 minutes in the refrigerator for the flavors to come together beautifully!
Step-by-Step Instructions:
1. Make the Basil Pesto:
Start by making your basil pesto. In a food processor, add the fresh basil leaves, olive oil, grated Parmesan cheese, garlic, salt, and pepper. Blend everything until it’s nice and smooth. If the pesto seems too thick, just add a little more olive oil until you reach your desired consistency.
2. Prepare the Salad Ingredients:
In a large bowl, toss together the halved cherry tomatoes, diced cucumber, diced avocado, and finely chopped red onion. This mix of colors will make your salad look super inviting!
3. Add Flavor with Lemon Juice:
Drizzle the lemon juice over your salad mixture. This not only brightens up the flavor but also helps keep the avocado looking fresh and green.
4. Combine with the Basil Pesto:
Now, take the basil pesto you made earlier and pour it over the salad. Gently toss everything together, being careful not to mash the avocado. Just mix until everything is nicely coated.
5. Serve and Enjoy:
Serve your beautiful spring salad right away, garnished with extra basil leaves if you like. If you want to let the flavors develop, cover it and pop it in the fridge for about 30 minutes before serving. Enjoy your delicious and healthy salad!
Can I Substitute the Avocado in This Recipe?
Absolutely! If you’re not a fan of avocado or you can’t find a ripe one, you can substitute it with diced mango or even cooked chickpeas for a different texture and flavor. Just keep in mind that the taste will vary, but it will still be delicious!
How to Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 1 day. Keep in mind that the avocado may brown over time, but adding a little extra lemon juice can help slow this process down. Serve the salad fresh or toss it before eating to revive its flavors!
Can I Make the Basil Pesto Ahead of Time?
Yes, you can make the basil pesto in advance! Store it in an airtight container in the fridge for up to a week. To prevent browning, press a layer of plastic wrap directly onto the surface of the pesto before sealing. Just give it a good stir before using it in your salad!
Is There a Vegan Option for the Pesto?
Yes, you can easily make a vegan version of the pesto! Simply omit the Parmesan cheese, or substitute it with nutritional yeast for a cheesy flavor. Blend everything else as directed and enjoy your dairy-free basil pesto!
