Hull and slice strawberries.
Peel and dice avocado.
Stack basil leaves, roll them into a cigar shape, roughly chop.
Toast pine nuts in shallow pan over medium-low heat for 3-5 minutes stirring frequently.
Bring vinegar to a simmer in a small sauce pan over medium heat. Reduce to medium-low. Simmer 6 to 10 minutes, uncovered, until reduced by half. Set aside.
In a shallow bowl combine sliced strawberries, tomatoes, avocado, and basil.
Drizzle with olive oil, season with salt and pepper, and gently toss until coated.
Drizzle with reduced balsamic vinegar.
Top with toasted pine nuts and serve.