Description
A vibrant celebration of summer flavors, this salad combines sweet strawberries, tangy balsamic reduction, and creamy avocado for a delightful dish perfect for gatherings.
Ingredients
Scale
- ¼ cup balsamic vinegar
- 1 cup sliced strawberries
- 1 cup halved cherry tomatoes
- 1 cup halved mini mozzarella balls
- 1 ripe avocado, pitted and diced
- ⅓ cup pecans, toasted
- ⅓ cup fresh basil leaves, torn
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar. Bring it to a high simmer over medium heat, stirring occasionally. Cook on low heat for about 8 to 10 minutes, or until it thickens and reduces by half. Set aside to cool.
- Toss the Salad Ingredients: In a large bowl, combine the sliced strawberries, halved cherry tomatoes, mini mozzarella balls, diced avocado, toasted pecans, and torn basil leaves. Drizzle generously with olive oil, then sprinkle with sea salt and black pepper.
- Mix and Serve: Gently toss everything until well combined. Drizzle the cooled balsamic reduction over the salad just before serving. Enjoy immediately or chill for up to 30 minutes.
Notes
Avoid mixing the balsamic reduction too early to prevent sogginess. Serve chilled for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg