Avocado Pesto Salad

By Laura Schultz
April 20, 2015
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Author Notes: This salad is good in the spring to celebrate the greens, and makes a festive Christmas salad if you freeze the summer pesto you make for later!Laura Schultz

Serves: 4-6 people


  • 5 handfuls of cherry tomatoes
  • 3 Hass Avocados
  • 2 8 oz. containers cherry Mozzarella balls


  • 3 cups of packed basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup salted pistachios, shelled
  • salt and pepper
  1. 1. To make the pesto, put basil leaves, extra virgin olive oil, and pistachios in a food processor and blend until smooth. Add salt and pepper to taste.
  2. 2. To make the salad, cut the cherry tomatoes and mozzarella balls in half.
  3. 3. Cut the avocado so the pieces are approximately the same size. Salt the avocado to bring out the flavor.
  4. 4. Toss the avocado, tomatoes, and mozzarella. Plate the salads, and drizzle the salad with the pesto. Enjoy!

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