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Strawberry Salad: A Taste of Sweet Simplicity
Youssef Hb

Strawberry Salad: A Taste of Sweet Simplicity

A vibrant and refreshing salad combining strawberries, mozzarella, cherry tomatoes, avocado, and toasted pecans. Balanced with aged balsamic reduction, this elegant dish is perfect for picnics or quick gatherings. The creaminess of avocado and dairy meet herbal basil and tangy balsamic for a symphony of summer flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Italian-American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup sliced fresh strawberries
  • 1 cup halved cherry tomatoes (red or yellow)
  • 1 cup halved mini mozzarella balls (bocconcini)
  • 1 ripe avocado, pitted and diced
  • ⅓ cup toasted pecans
  • ⅓ cup fresh basil leaves, torn
  • ¼ cup balsamic vinegar (use non-alcoholic if needed)
  • Extra-virgin olive oil (Arbequina or mild variety)
  • Sea salt and freshly ground black pepper, to taste

Method
 

  1. Slice strawberries and halve cherry tomatoes
  2. Halve mini mozzarella balls and dice avocado
  3. Toast pecans in a dry skillet over medium heat until fragrant
  4. Toss strawberries, tomatoes, mozzarella, and avocado in a large bowl
  5. Fold in pecans and basil leaves just before serving
  6. Drizzle with olive oil and reduced balsamic vinegar
  7. Season with sea salt and pepper to taste

Notes

Use ripe but firm strawberries for best texture
Reduce balsamic vinegar by simmering in a saucepan until syrupy (about 5 minutes)
Substitute pecans with almonds or walnuts if preferred
Store leftovers in an airtight container for 1-2 days (avocado will brown)
Serve with crusty bread for a heartier option