Strawberry & Avocado Salad With Chocolate Balsamic Recipe | The Olive Crush

Strawberry & Avocado Salad with Chocolate Balsamic

Dark chocolate balsamic vinegar is not only great for baking, pancakes, and ice cream, try it in this amazing Strawberry & Avocado Salad. This salad is great for those in search of a way to make a lunch staple new and exciting.

Strawberry & Avocado Salad with Chocolate Balsamic
Serves 2
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  1. 4 cups salad greens, coarsely torn (lettuce, spinach, kale, chard, etc. would all work)
  2. 1 cup strawberries, washed, destemmed and quartered
  3. 1 cup avocado, sliced (from 1 small)
  4. 1 tbsp mint, slivered
  5. 1/4 cup sliced almonds, toasted
  6. 1 tbsp raw cacao nibs (optional)
  7. 4 tsp Dark Chocolate balsamic vinegar
  8. 2 tsp Arbequina Olive Oil
  9. 1 tbsp raw cacao powder (or cocoa powder)
  10. 1/16 tsp salt
  11. 2 tbsp water (or less depending on desired consistency)
Directions for Dressing
  1. Mix together Dark Chocolate balsamic vinegar, Arbequina Olive Oil, cacao powder, and salt. Thin to your desired consistency with water. The cacao powder may not dissolve very well, but that won't affect the flavor.
Directions for the Salad
  1. Plate the salad mix and top with strawberries, avocado, and mint. Add almonds and cacao nibs just prior to serving.
  1. Try this with 1 cup of blueberries for some extra sweetness!
The Olive Crush

Products Used In This Recipe

  • The initial flavor of this precious olive oil is buttery and a bit sweet, reminiscent of melon and apples. The aftertaste is warm and grassy. The color of the olive oil itself varies from emerald green to golden yellow, which mostly depends on the moment of harvesting.

  • This is a velvety-sweet, and very flavorful balsamic resounds with the complexity of three different chocolates. The chocolate aroma and flavor are unmistakable, and you will savor the depth of flavors that will certainly have you craving for more.
    Tip: This balsamic is best paired with desserts and drizzled over fruits including bananas, berries, and pineapple. It adds an elegant touch to cheese trays, especially those that include hard, intense cheeses such as Parmesan, asiago, and sharp provolone. We also like it as an exceptional “secret ingredient” in chili, darker moles, and in Central and South American dishes where a rich chocolate flavor is desired.

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