Avocado Salad with Tomatoes, Mozzarella, and Basil Pesto

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, torn
• Salt and pepper to taste
• 2 cups fresh basil leaves for pesto
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt to taste for pesto

Instructions

1. Prepare the Basil Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly add the olive oil until the mixture is well blended and creamy. Season with salt to taste and set aside.
3. Assemble the Salad: In a large bowl, gently toss together the diced avocados, halved cherry tomatoes, cubed mozzarella, and torn basil leaves.
4. Drizzle the prepared basil pesto over the salad, gently mixing to coat all the ingredients evenly.
5. Season the salad with salt and pepper to taste, adjusting based on personal preference.
6. Serve Immediately: For the best flavor and texture, serve the salad right away. Chill in the refrigerator for about 10-15 minutes before serving if desired.