STRAWBERRY AVOCADO CAPRESE SALAD
Serves: serves 4
¼ cup balsamic vinegar
1 cup sliced strawberries
1 cup halved cherry tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
⅓ cup pecans, toasted
⅓ cup loosely packed basil, torn
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Instructions: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.
Notes: Make this vegan by omitting the cheese.