Strawberry Salad with Balsamic

Ingredients

Salad

• ¼ cup balsamic vinegar

• 1 cup sliced strawberries

• 1 cup halved cherry tomatoes

• 1 cup halved mini mozzarella balls

• 1 ripe avocado, pitted and diced

• ⅓ cup pecans, toasted

• ⅓ cup loosely packed basil, torn

• Extra-virgin olive oil, for drizzling

• Sea salt and freshly ground black pepper

Instructions

1. 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. (Lindsey tip: OR you can purchase great balsamic reduction variations at the store!)

2. 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. (Lindsey tip: I love to add some sesame seeds as well!)

Note: Make this vegan by omitting the cheese.

Shared from Love & Lemons