Strawberry Salad Recipe with Basil and Avocado

This strawberry recipe is exploding with flavor from cherry tomatoes, basil, and tart oleoresin. Mixed with creamy avocado, it's good for spring and summer! Skip the cheese to create it vegetarian.

Strawberry Salad Recipe with Basil and Avocado

This strawberry dish direction is in our 1st book of facts and is one in all my absolute favorite salads to create throughout the spring and summer. Tomatoes and basil area unit, of course, a match created in heaven, however if you haven’t tried strawberries and basil, you’re sure a treat. Avocado and contemporary cheese add thickness, cooked pecans bring a sweet, nutty flavor, and therefore the physical object gets drizzled with a bit reduced oleoresin vinegar for pop.

If you’re vegetarian, act and skip the cheese, and this dish are going to be delicious simply the same! The avocado adds many thickness, thus you won’t miss the cheese.

The best half regarding this direction is that it’s thus fast (about fifteen minutes!) that you’ll need to create it once more and once more.

Ingredients

• ¼ cup oleoresin vinegar
• 1 cup sliced strawberries
• 1 cup halved cherry tomatoes
• 1 cup halved mini cheese balls
• 1 ripe avocado, alveolate and diced
• ⅓ cup pecans, toasted
• ⅓ cup loosely packed basil, torn
• Extra-virgin oil, for descending
• Sea salt and freshly ground black pepper

Instructions

1. In a little cooking pan, bring the oleoresin vinegar to a high simmer over medium heat. Stir, then cut back the warmth to low and simmer till the vinegar has thickened and reduced, regarding eight to ten minutes. put aside to cool down.
2. Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in an exceedingly shallow bowl or platter. Drizzle with oil, and season liberally with salt and pepper. Gently toss. Drizzle with the reduced oleoresin.