From: Modified from Julia’s Album
Cooking Time: 20 min
1.) In a large bowl, mix the cherry tomatoes, avo-cado, cucumber and onion together.
2.) Make pesto sauce. Using a food processor or blender, add herbs, nuts, garlic and Parmesan cheese and pulse until a paste forms. Add salt and pulse again just until mixed.
3.) While the food processor is running, slowly pour in the olive oil until pesto becomes emulsi-fied and has a sauce-like consistency.
4.) Add 1/4 cup pesto sauce and squeeze of lemon juice over vegetable salad mixture. Toss to coat. Season with salt and pepper to taste.
Tomato salad can be kept in fridge for 3 days with dressing. Pesto sauce can be used as salad dressing, or served warm over pasta. It is yummy on bread, pizza or dipped with vegetables. Enjoy!
166 calories, 14 g fat, 115 mg sodium, 572 mg potas-sium, 10 g carbohydrate, 5 g fiber, 2 g protein, 525 IU vitamin A, 21.3 mg vitamin C, 40 mg calcium, 1 mg iron