Avocado & Strawberry Salad with Balsamic Reduction2015-09-30
- Servings : 4
- Cook Time : 20m
- Ready In : 40m
- 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
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.
Dry roast the pine nuts in a pan until they release their aroma and brown slightly. Remove from heat and set aside.
Prepare a shallow bowl or platter by tossing together the leaves.
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.
Drizzle very lightly with the balsamic reduction using a spoon and making a zigzag pattern over the salad to serve.