| 10 | 20 | 419 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 cup slices | Strawberries (cut into slices) |
| 1 cup | Cherry Tomatoes (halved) |
| 1 avocado(s) | Avocado (pitted, diced) |
| 1/3 cup | Basil, fresh (chiffonade cut) |
| 1/3 cup | Balsamic vinegar |
| 1 1/2 tsp | Extra virgin olive oil |
| 1 pinch | Sea salt, fine |
| 1 dash | Black pepper |
| 2 tbsp | Sesame seeds (or pecans, for serving) |
| 114 gm | Chicken breast, boneless, skinless, grilled |
1. In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside.
2. Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl.
3. Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly.
4. Scatter on your desired amount of toasted seeds or nuts. Drizzle on all of the balsamic reduction.
5. Serve immediately.
Quick Tips
This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.
Nutritional Highlights
Strawberries
are a great source of vitamin C, they are packed with fiber and high level polyphenols which are excellent antioxidants
Avocado
are high in monounsaturated fatty acids which are beneficial for heart health, also contain B vitamins and fiber
Olive oil
is rich in monounsaturated fatty acids, has high antioxidant content and anti-inflammatory properties
| Fruit | 1.0 |
| Meat | 0.8 |
| Meat Alternative | 0.3 |
| Vegetables | 1.9 |
