Strawberry & Avocado Caprese Salad
A sweet twist on the classic Caprese salad that includes fresh, juicy summer strawberries and creamy ripe avocado piled high on a slice of toasted bread.
Ingredients
- 1 ripe avocado diced
- 1 8- ounce ball of fresh mozzarella diced
- 1 pint of fresh strawberries tops removed and sliced
- a handful of fresh basil roughly chopped (about 10 leaves)
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- a pinch of salt & pepper
- 2 slices of bread optional (I cut slices off a multigrain loaf; use your favorite!)
Instructions
- 1. Make the balsamic reduction: Put a small saucepan over medium-high heat, and add balsamic vinegar. Let vinegar bubble for about 5 minutes, or until it has reduced by half and is much thicker. Turn off the heat, and add oil, salt, and pepper. Set aside.Take out two plates.
- 2. Toast bread, if using it, then put one slice of toast on each plate. Cover each slice of bread with about half of the strawberries, avocado, mozzarella, and basil. Drizzle each with about half of the balsamic reduction.
- 3. Eat the salad with a fork, or pick up the toast and eat it like a giant piece of bruschetta.
Notes
I recommend eating this salad as soon as you make it, though you could pack up a big batch of the salad and take it to a party or on a picnic (omitting the toast). After a day in the fridge the strawberries start to get mushy and the cheese soaks up much of the balsamic reduction.