Ingredients:
2 cups cherry or grape tomatoes, halved or quartered
2 ripe avocados, diced
1 large English cucumber, halved and sliced
1 medium red onion, diced
8 ounces small, fresh mozzarella cheese balls
Dressing:
1/4 cup basil pesto
2 Tbsps lemon juice
sea salt and fresh ground black pepper to taste
Instructions:
Make your dressing in a small bowl, by whisking pesto sauce and fresh squeezed lemon juice. Season to your taste with sea salt and fresh ground black pepper. In a large bowl, arrange all salad ingredients nicely, as shown.
If you’re meal prepping, squeeze a bit of lemon juice over the avocado (to prevent it from browning) and refrigerate separately from the dressing.
Just before serving, pour dressing over the salad, and toss all of your ingredients very gently to combine well.
This really is best eaten right away, but stays good in the fridge for about 48 hours thanks to that fresh lemon juice!
