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Has dairy from:
Not vegan due to:
Not paleo due to:
This recipe has no customizations.
Nutrition to Note
This recipe has Fat (total lipid) as 61.3% and Sodium as 52.8% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 24.8% of RDA
• Carbs: 10.6% of RDA
• Fat (total lipid): 61.3% of RDA
• Fiber: 36.4% of RDA
• Fructose: 19.3% of RDA
• Protein: 12.8% of RDA
• Sodium: 52.8% of RDA
• Sugar: 39.7% of RDA
• Vitamin A (IU): 48.4% of RDA
• Vitamin B6: 37.4% of RDA
• Vitamin C: 87.4% of RDA
• Iron: 6.4% of RDA
• Magnesium: 20.7% of RDA
• Manganese: 13.3% of RDA
• Niacin: 20.6% of RDA
• Potassium: 28.0% of RDA
• Zinc: 21.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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In a small saucepan, bring the 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.
Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl.
Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly.
Scatter on your desired amount of feta crumbles. Drizzle on all of the balsamic reduction.
Serve immediately. This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.
This recipe has the following nutrient totals:
Protein 14.4 g
Carbohydrates 29.1 g
Iron 1.21 mg
Fiber 10.2 g
Calcium 34.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.