Caprese Avocado Salad with Pesto
A vibrant twist on the classic Caprese, this salad pairs creamy avocado and fresh basil pesto with juicy tomatoes and mozzarella for a refreshing, nutrient-rich dish perfect for summer or anytime you need a burst of flavor.
Ingredients
For the Salad:
- 2 ripe avocados, diced
- 1 pint cherry tomatoes, halved
- ½ cup fresh mozzarella balls (bocconcini or ciliegine)
- ¼ cup fresh basil leaves, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Pesto:
- 1 cup fresh basil leaves, packed
- ¼ cup pine nuts (can sub with walnuts or sunflower seeds)
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Directions
1. Make the Pesto:
- In a food processor, combine:
- Basil leaves
- Pine nuts
- Garlic
- Parmesan cheese
- Lemon juice
- Salt & pepper
- Pulse to combine.
- While blending, slowly drizzle in olive oil until smooth and creamy. Scrape down sides as needed.
2. Assemble the Salad:
- In a large bowl, gently mix:
- Diced avocado
- Halved cherry tomatoes
- Mozzarella balls
- Chopped basil
- Drizzle with olive oil and season with salt and pepper.
3. Toss with Pesto:
- Add 2–3 tablespoons of pesto to the salad. Gently toss until everything is evenly coated. You can add more pesto to taste.
4. Serve:
- Serve immediately as a side salad, appetizer, or top with grilled chicken, shrimp, or tofu for a full meal.
Nutrition (Approx. Per Serving, 4 servings):
- Calories: 320 kcal
- Protein: 7g
- Fat: 28g
- Carbs: 12g
- Fiber: 5g
Caprese Avocado Salad Q&A
Q: Can I make this salad ahead of time?
A: You can prep everything ahead except the avocado, which browns quickly. Mix the salad just before serving for best texture and color.
Q: What if I don’t have pine nuts for the pesto?
A: You can substitute with:
- Walnuts (slightly earthier)
- Almonds (lighter crunch)
- Sunflower seeds (nut-free option)
Q: Can I use store-bought pesto?
A: Yes! It works great in a pinch—just aim for a fresh, high-quality pesto for best flavor.
Q: Is this keto or low-carb?
A: Yes! It’s low in carbs, high in healthy fats, and fits well into keto, Mediterranean, or gluten-free diets.
Q: What protein pairs well with this salad?
A: Top it with:
- Grilled chicken
- Seared shrimp
- Sliced steak
- Grilled tofu or tempeh for a plant-based option
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 1 day. Add extra lemon juice to slow down avocado browning.