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
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Ingredients
- Salad
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5
handfuls of cherry tomatoes
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3
Hass Avocados
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2
8 oz. containers cherry Mozzarella balls
- Pesto
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3
cups of packed basil leaves
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1/2 cup
extra virgin olive oil
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1/4 cup
salted pistachios, shelled
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salt and pepper
Directions
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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.
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2. To make the salad, cut the cherry tomatoes and mozzarella balls in half.
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3. Cut the avocado so the pieces are approximately the same size. Salt the avocado to bring out the flavor.
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4. Toss the avocado, tomatoes, and mozzarella. Plate the salads, and drizzle the salad with the pesto. Enjoy!
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