Pesto Salad

Name: Pesto Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 15 leaves Iceberg; 3 Tomatoes; 1 Cucumber; 1 Avocado; 100 grams Black Olive; 6 tablespoons Pesto; 70 grams White Bulgarian Cheese; 3 tablespoons Olive Oil; 2 tablespoons Lemon Juice; 1 dash Black Pepper

20 min·146 Views

Flora Petrova

352 Recipes

A refreshing and flavorful salad combining crisp iceberg lettuce with fresh vegetables, creamy avocado, tangy Bulgarian cheese, and a vibrant pesto dressing.

Allergens

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

1,424kcal

4 Portions · 1,482 g

Protein

31 g

Carbohydrates

33 g

Fat

123 g

Fiber

21 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Iceberg15 leaves
Tomatoes3
Cucumber1
Avocado1
Black Olive100 grams
Pesto6 tablespoons
White Bulgarian Cheese70 grams
Olive Oil3 tablespoons
Lemon Juice2 tablespoons
Black Pepper1 dash

Preparation

1
Wash the iceberg lettuce, pat it dry, and tear or chop it into bite-sized pieces. Place in a large salad bowl.
2
Wash the tomatoes and cucumber. Dice the tomatoes and cucumber into roughly equal-sized pieces.
3
Cut the avocados in half, remove the pit, scoop out the flesh, and dice it. Add the diced tomatoes, cucumber, and avocado to the bowl with the lettuce.
4
If your black olives are not pitted, pit them now. You can leave them whole or slice them in half.
5
Cut or crumble the Bulgarian white cheese into bite-sized cubes or pieces.

Dressing

6
In a small bowl or jar, combine the pesto, olive oil, and lemon juice. Add a dash of freshly ground black pepper. Whisk or shake until well combined.
7
Taste the dressing and adjust seasonings if needed. You might want a little more lemon juice for tang or olive oil for smoothness.

Assembly

8
Pour the prepared dressing over the vegetables in the large salad bowl. Gently toss everything together to ensure all ingredients are coated with the dressing.
9
Enjoy this super delicious Pesto Salad. It's perfect as a light meal or a side dish.

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