Baby arugula and prosciutto tossed with a balsamic vinaigrette dressing are topped with a creamy ball of fresh burrata, avocado slices and chopped Roma tomatoes for this quick lunch salad.
Preparation Time
10 mins
Total Time
10 mins
Calories
432 Calories
Recipe Instructions
Step 1
Whisk together the olive oil and balsamic vinegar. Mix together the baby arugula and prosciutto in a large bowl. Pour the balsamic-olive oil dressing over the greens and toss until well coated.
Step 2
Pile mixture onto a large plate. Nestle burrata ball in the center. Arrange avocado slices over the salad and top with chopped tomatoes. Season with salt and pepper.
Step 3
To serve, divide the burrata ball into 4 pieces and portion out the salad and burrata onto serving plates.
Ingredients
salt to taste
¼ cup olive oil
ground black pepper to taste
1 tablespoon balsamic vinegar
1 (5 ounce) package baby arugula leaves
4 ounces prosciutto, torn into small pieces
1 (4 ounce) ball burrata cheese
1 large ripe avocado from Mexico, peeled, pitted and sliced
