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Avocado & Strawberry Salad with Balsamic Reduction

2015-09-30

Recipe Info

  • Servings : 4
  • Cook Time : 20m
  • Ready In : 40m

Ingredients

  • 50ml Balsamic Vinegar
  • 50g sugar or sweetener
  • 25g pine nuts
  • 80g baby spinach leaves
  • 2 x baby fennel bulbs
  • 200g fresh strawberries, washed and hulled
  • 2 avocados
  • Salt, to taste
  • Black pepper, coarsely ground

Method

Step 1

For the balsamic reduction: Heat the balsamic vinegar and sugar in a saucepan and allow to simmer until the mixture thickens. Be careful not to let it thicken too much, it should still be runny enough to run off the back of a spoon; when it cools it thickens more. Remove from heat and set aside until needed.

Step 2

Dry roast the pine nuts in a pan until they release their aroma and brown slightly. Remove from heat and set aside.

Step 3

Prepare a shallow bowl or platter by tossing together the leaves.

Step 4

Slice the baby fennel bulbs thinly. Peel the avocados, and chop into bite-sized pieces. Slice the strawberries in half. Lightly place the ingredients on the leaves, tossing very carefully so slightly mix together. Sprinkle with the pine nuts.

Step 5

Drizzle very lightly with the balsamic reduction using a spoon and making a zigzag pattern over the salad to serve.

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