Avocado Coriander Pesto Salad

Name: Avocado Coriander Pesto Salad
Prep time: 20 min
Cook time: 5 min
Yield: 4-6 people
Cuisine: Mediterranean

Add to recipe book

roubashahin.com.au

Salads Sides

A fresh and easy avocado coriander pesto salad that’s packed with flavour. Perfect for a quick meal or light side dish!

PREP TIME

20 minutes

COOK TIME

5 minutes

SERVES

4-6 people

About this recipe

I must admit, the one thing that can make salads a bit of a chore for me is the chopping. Being honest, I hate it! But with this Avocado Coriander Pesto Salad, you only need a little bit of chopping, a can of chickpeas, and a tub of bocconcini cheese—so simple and so good. It’s light, fresh, and packed with flavour, perfect for when you want something quick but still satisfying. Plus, the zesty coriander pesto really brings everything together, adding a bold kick to the creamy avocado and crunchy veggies.

If you’re looking for more salad inspiration, I have a Wreath Salad that’s perfect for Christmas lunch or dinner. It features fresh tomatoes, bocconcini, and a splash of olive oil, making it a festive and fun addition to any holiday table. You’ll also want to check out my Super Herb Salad, which is a simple, healthy option common in Middle Eastern families. Whether it’s for a special occasion or just a quick meal, these salads are fresh, fun, and packed with flavour. Give this Avocado Coriander Pesto Salad a try, and make sure to explore those other recipes for your next gathering or everyday meals!

Ingredients

Salad

2 large tomatoes, diced
2 large cucumbers, diced
½ red capsicum, diced
½ yellow capsicum, diced
1 can (400 grams) chickpeas, drained and rinsed
200 grams baby bocconcini, halved
1 avocado, diced
4 spring onions, diced

Coriander Pesto Dressing

2 cups fresh coriander leaves (packed)
2 garlic cloves
¼ cup pine nuts
zest of 1 lemon
3 TBS lemon juice (approximately)
3-4 TBS extra virgin olive oil (approximately)
Salt and cracked pepper to taste

Notes from Rouba

Rinse and dry the chickpeas and bocconcini well so they’re not wet when adding them to the salad.
Dice the veggies to a similar size as the bocconcini and chickpeas for a balanced texture.
You can swap coriander for basil if you prefer a different herb flavour.

I used the Dorsch Electric Chopper to make the dressing, and the best part is, you can get 10% off —even on sale items! Just use the code ‘roubasfood’ at checkout. Plus, if you’re looking for more of my go-to kitchen tools, you can check out my Amazon recommendations here Happy shopping and enjoy the discount!

Method

Step 1. Prepare the Salad

In a large salad bowl, combine the diced tomatoes, cucumbers, red and yellow capsicum, chickpeas, baby bocconcini, avocado, and spring onions. Toss gently to mix.

Step 2. Make the Coriander Pesto Dressing

In a food processor, combine the coriander leaves, garlic cloves, pine nuts and lemon zest. Pulse until finely chopped.

Transfer the mixture to a bowl and add the lemon juice and olive oil, stirring until the dressing is well combined. Season with salt and cracked pepper to taste.

Step 3. Assemble the Salad

Pour the coriander pesto dressing over the salad ingredients. Gently toss to ensure all the vegetables, avocado, and bocconcini are coated with the dressing.