Pesto Salad

Wash the iceberg lettuce, pat it dry, and tear or chop it into bite-sized pieces. Place in a large salad bowl.

Wash the tomatoes and cucumber. Dice the tomatoes and cucumber into roughly equal-sized pieces.

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.

If your black olives are not pitted, pit them now. You can leave them whole or slice them in half.

Cut or crumble the Bulgarian white cheese into bite-sized cubes or pieces.

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.

Taste the dressing and adjust seasonings if needed. You might want a little more lemon juice for tang or olive oil for smoothness.

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.

Enjoy this super delicious Pesto Salad. It's perfect as a light meal or a side dish.