There’s something magical about the combination of creamy avocado, juicy strawberries, and velvety mozzarella — all brought to life with a touch of basil and a rich balsamic drizzle. This Avocado Strawberry Caprese Salad is the kind of dish that makes you fall in love with summer all over again. In just 20 minutes, you’ll have a bright, elegant, and irresistibly fresh salad that works as a side or a stand-alone delight.
If you’ve been craving vibrant flavor without the fuss, you’re in the right place. This is the kind of recipe you’ll return to again and again. It’s gluten-free, vegetarian, and absolutely packed with garden-fresh goodness.
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The Story & Intro
A Slice of Summer: My Avocado Strawberry Caprese Love Story
This recipe has a very specific memory baked into it. I remember walking through our local farmer’s market on a sunny June morning. The strawberries were still warm from the sun, and the basil was so fresh, its perfume clung to the air. I hadn’t planned on making a Caprese salad that day, but inspiration struck the moment I passed a vendor selling glistening cherry tomatoes beside ripe avocados. And just like that, this avocado strawberry Caprese salad was born.
I whipped it up that same afternoon and served it on our backyard deck with fresh lemonade. My family devoured it before I could even get seconds — and that’s when I knew this salad was something special.
The Avocado Strawberry Caprese Salad has become our official summer staple. It’s colorful, refreshing, and beautifully simple. Every time I prepare it, I’m reminded of that spontaneous, joy-filled afternoon.
Why This Caprese Salad Is So Special
While traditional Caprese salads rely on tomatoes, mozzarella, and basil, this version spins the classic in a sweeter, more modern direction. Strawberries provide a juicy burst of natural sugar that plays beautifully with the creamy avocado. Add mini mozzarella balls (or bocconcini), and the result is a texture party in every bite.
What really ties it all together is the homemade balsamic reduction. It’s thick, tangy, and the perfect sweet-acidic contrast to the mellow richness of avocado. While you could use a store-bought glaze, I highly recommend making your own — it takes only 10 minutes and transforms the dish from great to unforgettable.
For a similar sunny vibe, you might also enjoy my Summer Burrata Salad with Berries, Peaches & Basil or the delightfully light Roasted Strawberry Whipped Ricotta Toast, both of which celebrate seasonal fruit and herbs in similar ways.
Ingredients & Preparation
The Ingredients That Bring It to Life
Here’s everything you need to make this Avocado Strawberry Caprese Salad sing with flavor and freshness. Each ingredient plays a key role, so choose the ripest, most vibrant options you can find. Here’s a quick overview in a table for easy reference:
| Ingredient | Amount | Notes |
|---|---|---|
| Balsamic Vinegar | ¼ cup | For reduction; use good quality |
| Strawberries | 1 cup, sliced | Look for ripe, sweet ones |
| Cherry or Grape Tomatoes | 1 cup, halved | Red, yellow, or heirloom all work |
| Mini Mozzarella Balls | 1 cup, halved | Also known as “bocconcini” |
| Avocado | 1 ripe, diced | Just soft enough to give when pressed |
| Fresh Basil | ⅓ cup loosely packed | Torn or roughly chopped |
| Extra-Virgin Olive Oil | To drizzle | The finishing touch |
| Sea Salt & Black Pepper | To taste | Freshly ground is best |
Tools & Smart Substitutions
All you really need to make this dish is a sharp knife, cutting board, mixing bowl, and a small saucepan for reducing the vinegar. That’s it — no fancy gadgets here!
If you’re in a hurry or don’t want to simmer down balsamic vinegar, try DeLallo’s Balsamic Glaze — it’s rich, tangy, and perfect right out of the bottle. For a nutty crunch, consider folding in a few toasted pecans, as suggested in the original version by Jeanine. I’ve left them out for simplicity, but they do add a lovely dimension if you want more texture.
Feeling inspired? My Blackberry Avocado Salad with Honey Lemon Vinaigrette is another fantastic way to blend fruit and creamy avocado in a salad that hits every note.
Another favorite of mine is the Greek Smashed Potatoes with Feta — a fantastic companion side if you’re serving this salad as part of a larger meal.
Step-by-Step Instructions to Make Avocado Strawberry Caprese Salad
This recipe comes together quickly, and the steps are straightforward — no cooking required beyond reducing balsamic vinegar. Here’s how I do it every time:
-
Make the Balsamic Reduction
Pour ¼ cup balsamic vinegar into a small saucepan.
Bring it to a gentle boil over medium heat, then reduce to low. Stir occasionally and simmer for 8–10 minutes, or until it thickens to a syrup-like consistency. Remove from heat and let cool. -
Prepare the Ingredients
Slice the strawberries, halve the tomatoes and mozzarella balls, dice the avocado, and gently tear the basil. -
Assemble the Salad
In a shallow serving bowl or platter, combine strawberries, tomatoes, mozzarella, avocado, and basil. Drizzle generously with extra-virgin olive oil. -
Season
Sprinkle sea salt and freshly ground black pepper over the top. Toss gently with your hands or a spoon — just enough to coat without smashing the avocado. -
Finish with Balsamic
Just before serving, drizzle the cooled balsamic reduction over the salad. Use a spoon or fork to guide thin ribbons across the top for a gorgeous finish.
Tips & Tricks for Getting It Just Right
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Avocados: Use ones that yield slightly to pressure but aren’t mushy.
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Strawberries: Hull and slice right before serving to keep them juicy.
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Balsamic Glaze: Don’t overcook — once it coats the back of a spoon, it’s ready.
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Assembling: Wait to toss until just before serving to prevent sogginess.
If you’re loving fresh, vibrant dishes, you’ll also adore the Loaded Mediterranean Flatbread with Whipped Feta or the earthy, elegant Roasted Beet and Feta Salad.
Serving, Storing & Pairing
What to Serve with Avocado Strawberry Caprese Salad
This salad is a versatile gem. It’s light enough for lunch but striking enough to be the star at dinner. The creamy avocado and fruity strawberries pair wonderfully with grilled meats, toasty bread, or even other fruit-forward dishes.
For a dreamy brunch, serve it alongside a slice of Strawberry Spinach Salad to keep the berry theme going. The flavors complement each other beautifully and make for a visual feast on the table.
Hosting a picnic? Pair this with a slice of Balsamic Strawberry Caprese Salad and a chilled rosé for an effortlessly chic outdoor meal.
Looking for something heartier? A few slices of rustic sourdough or a quick lemon pasta dish balance the acidity and make it more filling.
You can even use this salad as a bruschetta topping over grilled bread. Just spoon it over toasted baguette slices and finish with extra glaze. Guests will think you’re a genius.
How to Store & Reheat (or Not)
Let’s talk about leftovers — although, truthfully, they rarely happen with this salad! If you do have extras, here’s what to do:
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Refrigerate: Store in an airtight container for up to 1 day. The avocado may brown slightly, but the flavor will still be there.
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Avoid Mixing in Advance: If you’re prepping ahead, store the components separately and combine just before serving.
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No Freezing: This salad doesn’t freeze well due to the delicate nature of the fresh produce.
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No Reheating Needed: This dish is best enjoyed cold or at room temperature.
If you want a salad that stores a bit longer, try the Avocado Feta Toast — it holds up well in the fridge and makes for a great next-day snack.
Another sturdy, make-ahead-friendly option is the Roasted Strawberry Whipped Ricotta Toast — the sweet-salty blend ages gracefully overnight.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the individual ingredients ahead (slice strawberries, halve tomatoes, make the balsamic reduction), but wait to cut the avocado and toss it all together until just before serving. This keeps it fresh and vibrant.
What’s the best substitute for mozzarella balls?
You can use cubed fresh mozzarella or even crumbled goat cheese for a tangier twist. Just keep the texture soft and creamy for balance.
Is it okay to skip the balsamic reduction?
Yes! If you’re short on time, go with a store-bought balsamic glaze. I recommend DeLallo’s — it’s thick, rich, and always on point.
How ripe should the avocado be?
Look for an avocado that gives just slightly when you press near the stem. It should slice easily but hold its shape in the salad.
Can I add nuts to this salad?
Absolutely! Toasted pecans or walnuts add a beautiful crunch. Just make sure to add them at the end so they stay crisp.
What protein pairs well with this?
Try grilled chicken, salmon, or even prosciutto on the side. They add depth without overpowering the bright flavors.
Conclusion
This Avocado Strawberry Caprese Salad has become one of those rare recipes I make on repeat — and not just because it’s easy. It’s a burst of flavor, color, and comfort in one beautiful bowl. Whether I’m serving it as a lunch on the porch or bringing it to a potluck, it always gets asked about.
The blend of creamy avocado, sweet strawberries, and tangy balsamic is summer at its absolute best. It’s fresh but filling, fast but fabulous. Every bite feels like a celebration.
If this salad speaks to your seasonal soul, I think you’ll also love the Peach Feta Salad and the elegant Mediterranean Pasta Salad — both perfect companions for sunny tables.
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Avocado Strawberry Caprese Salad
- Total Time: 20
- Yield: 4 servings
- Diet: Vegetarian
Description
Avocado Strawberry Caprese Salad is a vibrant, refreshing twist on a classic — creamy avocado, juicy strawberries, tomatoes, and mozzarella balls finished with basil and balsamic glaze.
Ingredients
• 1/4 cup balsamic vinegar
• 1 cup sliced strawberries
• 1 cup halved cherry or grape tomatoes
• 1 cup halved mini mozzarella balls
• 1 ripe avocado, pitted and diced
• 1/3 cup loosely packed fresh basil, torn or chopped
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper, to taste
Instructions
1. In a small saucepan, bring balsamic vinegar to a simmer over medium heat.
2. Reduce to low and simmer 8–10 minutes until thickened to a glaze. Let cool.
3. Slice strawberries, halve tomatoes and mozzarella, dice the avocado, and tear the basil.
4. In a shallow bowl or platter, combine strawberries, tomatoes, mozzarella, avocado, and basil.
5. Drizzle with olive oil, season with salt and pepper, and gently toss.
6. Drizzle cooled balsamic glaze over the top just before serving.
7. Serve immediately for the best flavor and texture.
Notes
– Use DeLallo’s balsamic glaze if you don’t want to reduce your own.
– Toasted pecans add crunch if desired.
– Store components separately and assemble just before serving.
– Best enjoyed fresh — not suitable for freezing.
– Avocado should be ripe but firm enough to hold its shape when tossed.
- Prep Time: 10
- Cook Time: 10
- Method: No-Cook, Reduction
- Cuisine: American, Italian-Inspired