simple caprese salad with avocado and strawberry
This salad is a quick Italian-inspired lunch. This simple Caprese Salad with Avocado and Strawberry recipe is packed full of flavor and is incredibly easy to make!
Equipment
- small saucepan
- serving bowl
- knife & cutting board
Ingredients
- ½ cup balsamic vinegar
- 1 cup strawberries washed and sliced
- 1 cup cherry tomatoes halved
- 1 cup mini mozerella balls halved
- 1 avocado diced
- ⅓ cup fresh basil ribbon-sliced
- 1 teaspoon raw honey
- olive oil for drizzling
- sea salt and freshly ground pepper to taste
Instructions
how to make balsamic reduction
- In a small saucepan, make a balsamic reduction by simmering the balsamic vinegar over medium heat for about ten minutes. Set aside until cool, then stir in the honey.
how to assemble the caprese salad
- Place the strawberries, cherry tomatoes, mozzarella, avocado and basil in a shallow serving bowl. Drizzle with olive oil and season with salt and pepper. Gently toss to combine. Drizzle with reduced balsamic vinegar, to taste.
Notes
This salad is best served fresh, but can be prepped the day before and chilled. To make ahead, slice the mozzarella, strawberries and cherry tomatoes. Place them back in their original containers and refrigerate. Make the balsamic reduction and store it in a mason jar. This can be done up to one day before. Just before serving, slice the avocado and basil, then toss everything together.
Store leftovers in the refrigerator for up to three days. This also makes excellent pizza or bruschetta toppings to make the leftovers not feel quite so 'leftover.'
Keep any leftover reduced balsamic vinegar! This can be used as a salad dressing, bread dip or chicken marinade!
Nutrition
Calories: 132kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 15mgPotassium: 423mgFiber: 4gSugar: 9gVitamin A: 365IUVitamin C: 35mgCalcium: 28mgIron: 1mg
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