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| Avocado Burrata Salad |
"Fresh avocado slices and creamy mozzarella burrata paired with arugula make a unique and first-rate tasting salad."
Ingredients :
- 1/four cup olive oil
- 1 tablespoon balsamic vinegar
- 1 (5 ounce) package infant arugula leaves
- 4 oz. Prosciutto, torn into small portions
- 1 (4 ounce) ball burrata cheese
- 1 large ripe avocado from Mexico, peeled, pitted and sliced
- 1 small Roma tomato, seeded and diced
- Salt to taste
- Ground black pepper to flavor
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 10M |
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- Whisk collectively the olive oil and balsamic vinegar. Mix together the baby arugula and prosciutto in a big bowl. Pour the balsamic-olive oil dressing over the vegetables and toss until well lined.
- 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.
- To serve, divide the burrata ball into four portions and portion out the salad and burrata onto serving plates.
Notes :
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