Too simple or too fancy? I guess that depends on perspective. I feel like anything with the word “balsamic” is fancy, maybe because it’s something I never had until I was an adult. We were not a balsamic type of family.
It’s strawberry season and this month brings the best strawberries. There is a finite amount of time in the spring when strawberries are at their best. You’ll know it. There is no comparison to the strawberries grown in the sun and those grown in a greenhouse. It’s almost like you can taste the sun.
Why do I love them so much? The vitamin C. I feel like now more than ever we need to ensure we are getting our daily dose of antioxidants. Strawberries have been shown in research to increase the concentration of antioxidants in the body, through polyphenols and vitamin C.
I have also been working on getting more omega-3 fatty acids and a good way for me to get them everyday is through walnuts. They are easy to snack on because they’re portable and absolutely zero preparation.
I make balsamic glaze, but did you know you can buy it now? Buying the glaze is an easy shortcut that takes all the guesswork out of the directions “reduce by half”. So, I included the amounts for store-bought glaze. No guesswork on this recipe.
I hope you make this for a snack or dessert, it’s a delicious way to get your fruit!Print
Spring strawberries don’t need any extra sugar and when paired with walnuts, you get an antioxidant party. Add the sweetness of balsamic glaze with no added sugar.
16 ounces ripe strawberries, cut in half
1/2 cup chopped walnuts
2 tablespoons balsamic glaze
Add strawberries and walnuts to a bowl and drizzle balsamic glaze on top.
To make your own balsamic glaze, add 1/4 cup of balsamic vinegar to a small stockpot and simmer on low heat until it reduces by half, about 5 minutes.