1 pint strawberries, hulled & diced
1 avocado (not TOO soft!), diced
½ cup onion, finely diced
¼ cup fresh cilantro, chopped
Fresh squeezed lime juice from 1/2 a lime
2 T SOOC Strawberry Dark Balsamic
2 T SOOC Harissa Infused Olive Oil
½ t Vancouver Island Orange Lime Sea Salt (or to taste)
Combine SOOC Strawberry Dark Balsamic, SOOC Harissa Infused Olive Oil & sea salt in a cup with lid, shake HARD to emulsify. In a bowl, stir together everything else, then add the vinaigrette (oil & vinegar blend) and toss gently to coat. Serve with tortilla chips for dipping, as well as over chicken or pork.
SUBSTITUTIONS: Too much strawberry for you? Try substituting in our Lavender Dark Balsamic Vinegar or Blueberry Dark Balsamic Vinegar paired with the Persian Lime Olive Oil. Want even more heat? Pair the Thai Lemongrass Mint White Balsamic Vinegar with our Baklouti Green Chili Olive Oil.