Name: Avocado Strawberry Caprese Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/4 cup balsamic vinegar; 1 cup sliced strawberries; 1 cup halved cherry or grape tomatoes; 1 cup halved mini mozzarella balls; 1 ripe avocado, pitted and diced; 1/3 cup loosely packed basil, torn or chopped; Extra-virgin olive oil for drizzling; Sea salt and freshly ground black pepper

Jump to Recipe

The Avocado Strawberry Caprese Salad is pure sunshine on a plate: it’s vibrant, refreshing, and surprisingly elegant for how quick it comes together. Ripe strawberries and creamy avocado mingle alongside juicy tomatoes and mini mozzarella balls, all brightened with fresh basil and a tangy drizzle of homemade balsamic reduction. This salad doesn’t just look like summer, it tastes like it—whether you’re serving it at a patio dinner, packing it for a picnic, or simply craving something light yet satisfying. I love how the key ingredients complement and elevate each other in every bite.

Avocado Strawberry Caprese Salad Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Avocado Strawberry Caprese Salad is its short shopping list of just-right components. Each element has a role to play, from adding creaminess or tang to providing bursts of color and flavor, making every mouthful special.

Balsamic vinegar: Simmered down, it transforms into a sweet-tart syrup that pulls all the flavors together.
Strawberries: Use fresh, ripe strawberries for a juicy, slightly sweet note that brightens up the salad.
Cherry or grape tomatoes: Their juicy pop and light acidity are the classic backbone of any Caprese salad.
Mini mozzarella balls (ciliegine): Creamy and mild, they add richness and a pretty, bite-sized appeal.
Ripe avocado: Adds a buttery texture and a mellow flavor, making each bite luxurious.
Fresh basil: Torn or chopped leaves add a fragrant herbaceousness that feels like summer.
Extra-virgin olive oil: For drizzling, enhancing everything with a bit of luscious richness.
Sea salt and freshly ground black pepper: The simple, classic seasoning combo that wakes up all the flavors.

How to Make Avocado Strawberry Caprese Salad

Step 1: Create the Balsamic Reduction

Pour the balsamic vinegar into a small saucepan and bring it to a lively simmer over medium heat. Stir it regularly while it reduces, simmering gently until it becomes syrupy and lusciously thick—this usually takes about 8 to 10 minutes. Keep an eye on it, as the transformation happens quickly at the end. Set it aside to cool while you prep your fresh ingredients.

Step 2: Prep the Salad Ingredients

Slice your strawberries and halve both the tomatoes and mini mozzarella balls so they’re roughly the same size pieces; this makes for perfect forkfuls every time. Dice the avocado just before assembling to keep it from browning, and loosely tear or roughly chop the basil leaves for an aromatic, rustic feel.

Step 3: Assemble the Salad

Arrange the strawberries, tomatoes, mozzarella balls, avocado, and basil in a shallow bowl or on a platter for the prettiest presentation. This salad is seriously photogenic, so it’s worth taking a little extra time here to show off all the colors!

Step 4: Dress and Toss

Drizzle generously with extra-virgin olive oil, and season with several pinches of sea salt and plenty of freshly ground black pepper. Gently and carefully toss everything together—especially mindful with the avocado—so all the flavors meld, but the textures stay distinct.

Step 5: Finish with Balsamic Glaze

Finally, drizzle the cooled balsamic reduction over the top of your Avocado Strawberry Caprese Salad, making sure to streak it across the strawberries and mozzarella for that gorgeous gourmet look. Serve immediately so everything stays fresh and vibrant!

How to Serve Avocado Strawberry Caprese Salad

Garnishes

For an extra pop of color and flavor, garnish your Avocado Strawberry Caprese Salad with a few more torn basil leaves or even a scattering of microgreens. If you want a little crunch, toasted almond slivers or pecans work beautifully on top—totally optional, but so good!

Side Dishes

This salad shines alongside simply grilled chicken, fish, or shrimp if you’re looking for a light main meal. I also love serving it with crusty bread or warm focaccia to help sweep up every drop of that balsamic glaze. Even as part of a brunch spread, it totally steals the show!

Creative Ways to Present

Avocado Strawberry Caprese Salad looks stunning when served family-style on a big white platter, but for a dinner party, you can also portion it into individual glass cups for a playful appetizer. Stack the ingredients in a mason jar for a salad on the go, or layer them in a ring mold for an elegant plated starter.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Avocado Strawberry Caprese Salad, store it in an airtight container in the refrigerator. It’s best enjoyed within a day, since the avocado tends to brown and the strawberries can soften. Toss gently before serving again, as some settling and moisture release is normal.

Freezing

Freezing is not recommended for this salad, since the fresh ingredients like avocado, strawberries, and mozzarella won’t retain their texture or flavor after thawing. Enjoy it fresh for the best possible taste experience.

Reheating

There’s no need to reheat Avocado Strawberry Caprese Salad—this dish is meant to be savored chilled or at room temperature. If coming straight from the fridge, let it sit out for 10–15 minutes to take the chill off before serving.

FAQs

Can I make the balsamic reduction ahead of time?

Absolutely! Make the balsamic glaze up to a week in advance and store it in a jar or airtight container in the refrigerator. Let it come to room temperature before drizzling over your salad for the best consistency.

What if I don’t eat dairy—can I substitute the mozzarella?

Definitely! Try using cubes of vegan mozzarella, marinated tofu, or even a handful of roasted cashews for a dairy-free twist on Avocado Strawberry Caprese Salad. It’s super adaptable.

How can I keep the avocado from browning too quickly?

Toss the diced avocado with a little lemon juice before adding to the salad, or add it at the very last minute. This helps preserve its gorgeous green color.

Can I use store-bought balsamic glaze instead of making my own?

Yes, store-bought balsamic reduction or glaze (like DeLallo’s) is a great shortcut. Just make sure to taste for sweetness and adjust if needed, as some glazes can be sweeter than homemade.

Is this salad good for meal prepping?

It’s best enjoyed freshly assembled due to the avocado and strawberries, but you can prep the other ingredients ahead of time and toss them together right before serving for an ultra-quick, last-minute meal.

Final Thoughts

If you’re looking for a knock-out summer dish that combines the very best flavors of the season, Avocado Strawberry Caprese Salad deserves a spot on your table. It’s always a hit and could easily become a new favorite in your recipe rotation—so gather your ingredients and experience this delight for yourself!

Avocado Strawberry Caprese Salad Recipe

★★★★★

4.7 from 19 reviews

Author: lilan
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful twist on the classic Caprese salad, this Avocado Strawberry Caprese Salad is a refreshing and vibrant dish perfect for summer gatherings. The combination of sweet strawberries, creamy avocado, and tangy balsamic reduction creates a harmonious blend of flavors that will impress your taste buds.

Ingredients

Scale

Balsamic Reduction:

1/4 cup balsamic vinegar

Salad:

1 cup sliced strawberries
1 cup halved cherry or grape tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
1/3 cup loosely packed basil, torn or chopped
Extra-virgin olive oil for drizzling
Sea salt and freshly ground black pepper

Instructions

Balsamic Reduction: In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, 8 to 10 minutes. Set aside to cool.
Salad: Place the strawberries, tomatoes, mozzarella, avocado, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with the cooled balsamic reduction. Serve immediately.

Notes

Jeanine’s recipe calls for ⅓ cup toasted pecans, but they are optional in this version.
If you prefer, you can use store-bought balsamic glaze as a shortcut.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian