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