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Springtime Tomato Salad with Pesto Sauce

From: Modified from Julia’s Album

Cooking Time: 20 min

Serves: 6


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.



  • 1 pound cherry tomatoes, variety of colors, sliced in half

  • 1 cucumber or zucchini, sliced

  • 2 avocados, diced

  • 1/3 cup red onion, diced small

  • 1/4 cup pesto (recipe below)

  • 1 tbsp lemon juice

  • Salt and pepper to taste

Pesto Sauce:

  • 1/4 cup tree nuts (typically pine nuts, but walnuts, cashews or almonds work also)

  • 2 cups loosely packed fresh basil (can be replaced with other herbs or greens)

  • 2 cloves garlic

  • 1/4 cup Parmesan cheese

  • 1/4 teaspoon salt

  • 1/2-3/4 cup extra-virgin olive oil



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

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