Step 1

In a small saucepan, bring the vinegar to a simmer over medium heat. Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside.

Step 2

Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl.

Step 3

Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly.

Step 4

Scatter on your desired amount of toasted seeds or nuts. Drizzle on all of the balsamic reduction.

Step 5

Serve immediately. This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.