Avocado Caprese Salad with Fresh Pesto Dressing

A refreshing twist on the Italian classic — creamy avocado, juicy cherry tomatoes, and mozzarella tossed in fragrant basil pesto for the ultimate 10-minute summer salad.

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Prep Time 10

Course Salad

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 ½ cups cherry tomatoes halved
2 ripe avocados diced
1 cup fresh mozzarella balls bocconcini
2 tbsp fresh basil pesto homemade or store-bought
1 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper to taste
Fresh parsley or basil for garnish

Instructions

Combine the ingredients: In a large bowl, add the halved cherry tomatoes, diced avocado, and mozzarella balls.
Dress the salad: Drizzle with basil pesto, olive oil, and lemon juice.
Toss gently: Mix carefully to coat everything evenly, keeping the avocado pieces intact.
Season & serve: Add salt and pepper to taste. Garnish with fresh basil or parsley and serve immediately.

Notes

Tips & Variations

Add protein: Try grilled chicken, shrimp, or crispy bacon for a heartier meal.

Brighten the flavor: Add lemon zest for a tangy lift.

Make it vegan: Substitute mozzarella with vegan cheese or marinated tofu.

Add crunch: Toss in cucumber slices or toasted pine nuts for texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. Best enjoyed fresh, as avocado can brown quickly.

To make ahead: prep all components separately and combine just before serving.

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