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Healthy Creamy Sweet and Savoury Avocado Berry Salad
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5 from 1 vote

Healthy Creamy Sweet and Savoury Avocado Berry Salad

A creamy pasta salad smothered with avocado pesto and packed with summer berries, cherry tomatoes and flavoured with fresh basil.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Savoury
Cuisine: British
Servings: 4 Servings
Calories: 567kcal
Author: Emma


  • 250 grams pasta spirals 2 and 1/2 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 1/2 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


  • 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 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 1/2 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.


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


Serving: 1/4 of the Recipe | Calories: 567kcal | Carbohydrates: 65.5g | Protein: 15.5g | Fat: 29.1g | Saturated Fat: 5.8g | Cholesterol: 51mg | Sodium: 102mg | Fiber: 11.3g | Sugar: 19.6g