Avocado Strawberry Caprese

Name: Avocado Strawberry Caprese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/3 cup (80 mL) balsamic vinegar; 1 cup (135 g) hulled and sliced strawberries; 1 cup (160 g) grape or cherry tomatoes, halved; 1 medium ripe avocado, pitted and diced; 1/3 cup (8 g) loosely packed basil leaves, chiffonade cut; 1 1/2 teaspoons extra-virgin olive oil; Pink Himalayan salt or fine sea salt, to taste; Freshly ground black pepper, to taste; Toasted sesame seeds or chopped pecans, for serving

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Angela Liddon

vegan gluten free grain free

Ingredients

Remove All · Remove Spices · Remove Staples

1/3 cup (80 mL) balsamic vinegar1 cup (135 g) hulled and sliced strawberries1 cup (160 g) grape or cherry tomatoes, halved1 medium ripe avocado, pitted and diced1/3 cup (8 g) loosely packed basil leaves, chiffonade cut1 1/2 teaspoons extra-virgin olive oilPink Himalayan salt or fine sea salt, to tasteFreshly ground black pepper, to tasteToasted sesame seeds or chopped pecans, for serving

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Instructions

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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.