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Strawberry Salad with Balsamic Reduction
Emily

Strawberry Salad with Balsamic Reduction

A vibrant, refreshing salad combining juicy strawberries, creamy mozzarella, avocado, and tangy non-alcoholic balsamic reduction. Perfect for summer with a balance of sweet, savory, and creamy textures.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Modern, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup sliced strawberries (choose sweet, fully ripe berries with firm centers)
  • 1 cup halved cherry tomatoes (use small heirloom varieties if available)
  • 1 cup halved mini mozzarella balls (check for dairy-free alternatives)
  • 1 ripe Haas avocado, pitted and diced
  • 1/3 cup toasted pecans (substitute almonds or walnuts)
  • 1/3 cup torn basil leaves (purple basil for color)
  • Extra-virgin olive oil (cold-pressed), to drizzle
  • 1/4 cup non-alcoholic balsamic reduction (aged variety preferred)

Method
 

  1. 1. Prepare fresh ingredients by washing strawberries, cherry tomatoes, and basil. Pat dry
  2. 2. In a small saucepan, gently simmer non-alcoholic balsamic vinegar until reduced by half (~10 mins)
  3. 3. Toast pecans at 350°F on a baking sheet until fragrant (3-5 mins), stirring occasionally
  4. 4. Assemble salad: Toss strawberries, tomatoes, mozzarella, avocado, and basil in a bowl
  5. 5. Immediately before serving, drizzle with warm balsamic reduction and olive oil
  6. 6. Sprinkle toasted pecans over salad and serve chilled or at room temperature

Notes

Substitute non-dairy mozzarella balls for a vegan version
Balsamic reduction can be made 1 day ahead
Store leftovers without avocado/pecans for up to 4 hours
Add arugula or microgreens for extra freshness
Toasted walnut crumbs can topping instead of pecans