Ingredients:

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, 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.


Strawberry Salad Recipe Variations
Like most salad recipes, this strawberry salad is flexible. Feel free to play with it to use what you have on hand or to suit your individual tastes. Here are a few ideas to get you started:

Make it a strawberry spinach salad by tossing in a handful of baby spinach. Arugula would be good too!

Use a basic balsamic vinaigrette instead of the balsamic reduction and olive oil.

For a vegan version, simply skip the cheese! The avocado adds plenty of creaminess, so you really won’t miss it.

Stir in a cup of quinoa or farro to make this salad a full meal.

Use peaches instead of strawberries for a late summer variation.

Try adding another herb! I love berries + mint.

Replace the pecans with a different nut or seed. Toasted walnuts, hazelnuts, sunflower seeds, or even roasted chickpeas would be great here.

Swap the mozzarella for crumbled goat cheese or feta cheese to add a savory, tangy element.



Notes:

Make this vegan by omitting the cheese.

See link below for more salad recipes and serving suggestions.


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