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Avocado Strawberry Caprese Salad

Yields1 Serving

 2/3 cup white balsamic vinegar
 1 pint of strawberries
 2 cups grape or cherry tomatoes
 2 medium avocados, ripe
 2/3 cup basil leaves, loosely packed and rough chopped
 1 tablespoon extra virgin olive oil
 Sea salt, to taste
 Freshly ground black pepper, to taste
 1/2 cup pine nuts, lightly toasted
Prep:
1

Hull and slice strawberries.

2

Halve tomatoes.

3

Peel and dice avocado.

4

Stack basil leaves, roll them into a cigar shape, roughly chop.

5

Toast pine nuts in shallow pan over medium-low heat for 3-5 minutes stirring frequently.

Make:
6

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.

7

In a shallow bowl combine sliced strawberries, tomatoes, avocado, and basil.

8

Drizzle with olive oil, season with salt and pepper, and gently toss until coated.

9

Drizzle with reduced balsamic vinegar.

10

Top with toasted pine nuts and serve.