Writer and Photographer Francine Coles

This vibrant, no-greens salad celebrates summer’s finest strawberries paired with creamy mozzarella and buttery avocado. A sophisticated twist on traditional fruit salads, its make-ahead-friendly nature makes it perfect for warm-weather entertaining. The balsamic glaze adds a sweet-tangy finish that elevates the fresh ingredients to new heights.

Yield: 4 servings

Ingredients

  • 1 cup sliced strawberries
  • 1 cup cherry tomatoes, halved
  • 1 cup halved mini mozzarella balls
  • 1 ripe avocado, pitted and diced
  • 1/3 cup pecans, toasted
  • 1/3 cup loosely packed basil, torn
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • 1/4 cup balsamic glaze

Directions

  1. In a shallow bowl or on a serving platter, place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil.
  2. Drizzle with olive oil and season generously with salt and pepper. Gently toss.
  3. Just before serving, drizzle with the balsamic glaze.

Note: For the best presentation, prepare this salad no more than 2 hours before serving and refrigerate until ready to add the balsamic glaze.

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