VEGETARIAN: Healthy Creamy Sweet And Savory Avocado Berry Salad

A salad that is too healthy your waistline won’t be afraid take on anytime any day.

v 005bThis may not be a complete vegan recipe but you can always switch or substitute the non-vegan ingredients to the best vegan ingredients you can get a hold of. The very reason I tried this recipe is because of the avocados and the berries, but mostly because of the avocados. And I am sure you will love this salad as much as I do after trying it.

This creamy pasta salad is the perfect way to welcome summer with all the berries, cherry tomatoes and fresh basil in it. The entire salad is smothered in very creamy avocado pesto that will send you to heaven.

And you can never go wrong with how appetizing it could be as the colors of the summer berries are truly amazing on the salad. It also gives the salad a sweet and juicy output. And if you wan to have more texture and flavors, you can also add some olives, chopped nuts or cucumber. So try it out and welcome summer with a big bag.

Check out the recipe below.

Healthy Creamy Sweet And Savory Avocado Berry Salad

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250 grams pasta spirals (2 and ½ cups)

2 large ripe avocado’s

65 grams Quark cream cheese (1/4 cup)

3 tablespoons extra vigin olive oil

4 large fresh basil leaves + extra for garnish

Juice of ½ a lemon

salt & pepper to taste

12 mange tout beans – halved

125 grams red seedless grapes – halved (1/2 cup)

10 cherry tomatoes

50 grams blueberries (1/3 cup)

12 raspberries

5 large strawberries – quartered

Feta cheese to garnish


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Bring a medium sized pan of water to a rolling boil and pour in the pasta spirals. Bring the water back to the boil then lower it to a medium heat and boil for another 10 minutes.

This will give you an l’dente pasta, if you like it a little softer cook for another few minutes.

While your pasta is cooking, we will get the rest of the salad together.

In a food processor add in 1 and ½ of your avocados, the Quark, extra virgin olive oil, the 4 fresh basil leaves, them lemon juice and salt and pepper to taste. Pulse until you have a smooth paste. This should only take a minute or two.

Prep all your fruit and veg, wash, dry and cut everything up into halves and quarters for the strawberries and place to one side until your pasta is ready. Not forgetting to use up your remaining avocado half.

Once the pasta is cooked, drain it and run it under cold water for a few minutes to cool it right down. Leave it to drain for a minute.

Get a large serving bowl out and pour in the pasta, then cover it with the ‘pesto’ and give it a gentle stir. Add in all your chopped fruit and veggies give another gentle mix.

Sprinkle the top with some feta cheese and some more basil leaves which have been torn up, then serve.



To store this salad keep it tightly covered within the fridge and consume within 3 days. The avocado will slightly discolor over time.
Leave the salad out at room temperature for 10 minutes before serving so it is not so cold.


A very big thank you to for this amazing salad dish.