Recipe: Strawberry Avocado Caprese Salad

Post by Olivia Martino, Registered Dietitian and Owner, Nourish Northwest


Finally, the outdoor temperature is just too hot to warrant turning on the stove.  Dinner needs to be quick, fresh and cool.  I recently made this recipe for one of our personal chef clients and she LOVED it, as did I.  Typically I modify recipes that I find online quite a bit but this one is perfect as is: summery, crisp and delicious!  It could stand alone as a meal or would go lovely with a piece of grilled salmon. Mozzarella balls would also make a fantastic addition. Enjoy!

Strawberry Avocado Caprese Salad

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  • 1/3 cup (80 mL) balsamic vinegar
  • 1 cup (135 g) hulled and sliced strawberries
  • 1 cup (160 g) grape or cherry tomatoes, halved
  • 1 medium ripe avocado, pitted and diced
  • 1/3 cup (8 g) loosely packed basil leaves, chiffonade cut
  • 1 1/2 teaspoons extra-virgin olive oil
  • Pink Himalayan salt or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Toasted sesame seeds or chopped pecans, for serving


  1. In a small saucepan, bring the vinegar to a simmer over medium heat. Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside.
  2. Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl.
  3. Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly.
  4. Scatter on your desired amount of toasted seeds or nuts. Drizzle on all of the balsamic reduction.
  5. Serve immediately. This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.


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