Pesto Garden Salad
This garden pesto salad has tons of fresh veggies including lettuce, cucumbers, and tomatoes, mozzarella, and a delicious pesto dressing. It’s super healthy and vegetarian, but you can also make it vegan by leaving out the mozzarella. Also, feel free to customize by adding crispy tofu, chicken, steak, hard-boiled eggs, nuts, and even croutons.
The best part is really the dressing because it helps make the salad even more nutritious and delicious. I use my homemade spinach pesto, but feel free to buy pesto from the store. My recipe is super simple to make, and it packs in lots of nutrients from the spinach.
Check out some other salad recipes here: cucumber tomato and feta salad, rainbow cucumber avocado salad, mango avocado salad, roasted Mediterranean chickpea salad, classic guacamole, and homemade caesar salad.
Ingredients
- 1/2 cup homemade spinach pesto
- 1 head romaine lettuce
- 4 Persian cucumbers
- 2 cups chopped tomatoes
- 2 green onions, chopped
- 1 avocado
- 3/4 cup mozzarella cubes
- salt
- pepper
- 1 tbsp lemon juice
Instructions
- Cut up the romaine lettuce, slice the cucumbers, and add that to the bowl with the tomatoes, green onion, avocado cut into chunks, and mozzarella cubes.
- Add in the pesto and lemon juice and gently mix up the salad. Adjust the seasoning with salt and pepper, add any other toppings you want, and enjoy!
Pesto Garden Salad
Ingredients
- 1/2 cup homemade spinach pesto
- 1 head romaine lettuce
- 4 Persian cucumbers
- 2 cups chopped tomatoes
- 2 green onions sliced
- 1 avocado cut into chunks
- 3/4 cup mozzarella chunks
- 1 tbsp lemon juice
- salt
- pepper
Instructions
- Chop the head of lettuce, slice the cucumbers, and add them to a bowl along with the tomatoes, green onion, avocado, and mozzarella chunks.
- Add the pesto and lemon juice, then mix gently to combine. Adjust the seasoning with salt and pepper and enjoy!