Avocado Burrata Salad

Avocado Burrata Salad

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.
Avocado Burrata Salad
Avocado Burrata Salad
Avocado Burrata Salad
Avocado Burrata Salad

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
  • 1 small Roma tomato, seeded and diced

Categories

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