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Michelle

Summer Cucumber & Avocado Salad with Arugula Pesto

Print Recipe
Servings: 8
Course: Salad
Ingredients Method

Ingredients
  

Arugula Pesto
  • 2 cups baby arugula
  • 2 cloves  garlic
  • 1/2 cup olive oil
  • 1/4 cup walnuts
  • 1/3 cup Parmesan cheese
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
Cucumber Salad
  • 2 cups cucumber - sliced
  • 1 cup avocado - diced
  • 1/4 cup red onion - sliced
  • 1 pint cherry tomatoes - halved
  • 8 oz Galbani® Fresh Mozzarella - cut into 1" chunks

Method
 

Argula Pesto
  1. Make the arugula pesto by adding the arugula, garlic and walnuts in a food processor and pulse until chopped.
  2. Drizzle olive oil into mixture pulsing until smooth.
  3. Add parmesan, salt & pepper and pulse to combine. Set aside.
Cucumber Salad
  1. Add the salad ingredients to a large bowl and gently toss with the prepared Arugula Pesto. Serve and enjoy1