Sometimes less really is more.
I don’t know about you, but after this past holiday I need a serious break from potato salads, grilled (vegan) sausages, and chips and dip! These stackers make the perfect guilt-free snack or appetizer for any summer occasion. The vibrant pink and green of garden-fresh produce really make this dish stand out. The beauty is in the simplicity.
Lately I’ve been in love with this balsamic glaze from “Trader Giotto’s”. There are a lot of different brands out there, or you can make your own if you’ve got the time. I brought home a bottle and ended up finding nearly 100 recipes to use it with (like a Vegan Caprese Salad perhaps?).
Making Homemade Balsamic Glaze
If you want to make it from scratch, start with about 2 cups of balsamic vinegar and mix in 1/2 cup of sugar in a saucepan over medium heat. Stir it constantly until the sugar is dissolved completely. Bring it to a boil for about 20 seconds, and then reduce it to a simmer, stirring occasionally. The glaze should be ready in about 15-20 minutes- it will be reduced to nearly 1/2 of the original volume and should coat the back of a spoon. Let it cool in the fridge prior to serving.
Drizzle over pasta, pizza, salads, vegan ice cream, or strawberry stackers!
Strawberry Stackers with Balsamic Glaze
- 1 Large Cucumber
- 1/2 Pound Strawberries
- 1 Avocado
- 4-6 Mint Leaves
- Drizzle of Balsamic Glaze (homemade or store bought, like Trader Joe’s brand)
- Slice the cucumbers, strawberries, and avocados.
- Roughly chop the mint leaves.
- Drizzle with balsamic glaze and sprinkle with mint leaves.
Yields about 20 stackers (depending upon the size of your cucumbers and berries).