Few things in life are better than the trifecta of tomatoes, fresh mozzarella, and basil. But life just got a little sweeter, because adding avocado and strawberries takes your caprese salad to another level.
INGREDIENTS
¼ cup (60 mL) balsamic vinegar
1 cup (250 mL) sliced strawberries
1 cup (250 mL) halved cherry tomatoes
1 cup (250 mL) halved mini mozzarella balls
1 ripe avocado, pitted and diced
⅓ cup (75 mL) pecans, toasted
⅓ cup (75 mL) loosely packed basil, torn
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
DIRECTIONS
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, 8 to 10 minutes. Set aside to cool.
Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans, and basil in a shallow bowl or on a platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE