Summer Veggie Salad with Dairy-Free Pesto
  • 2 large cucumbers, peeled and medium diced
  • 3 average sized tomatoes, medium diced
  • ¼ red onion, medium diced
  • 1 avocado, medium diced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • ½ batch dairy-free pesto
  1. Placed chopped cucumbers, tomatoes, onion, lemon juice, olive oil and pesto in a large bowl and combine well.
  2. Cover and place salad in the fridge and let sit for 30 minutes or more so that the veggies soak up the flavors of the sauce.
  3. Remove from fridge, add avocado and combine well.
Recipe by Anya's Eats at