A joyful summer salad that celebrates bright and fresh flavours.
At a glance
1/4 cup Balsamic vinegar
1 cup strawberries, sliced
1 cup cherry tomatoes, halved
1 cup baby bocconcini, halved
1 ripe avocado, pitted and diced
1/3 cup pecans
1/3 cup loosely packed basil, shredded
1/2 cup baby cos lettuce, shredded
sea salt flakes
freshly ground black pepper
Place a small saucepan on medium heat and add the balsamic vinegar. Bring the vinegar to a high simmer, stir, then reduce the heat to a low simmer and cook for 8-10 minutes, until the vinegar has reduced to about half.
Set aside to cool.
Place the strawberries, cherry tomatoes, bocconcini, avocado, pecans, basil and cos lettuce in a shallow salad bowl or serving platter.
Gently toss the salad together and sprinkle with salt and pepper.
Drizzle with the cooled balsamic reduction and serve immediately.