- 1/4 cup olive oil
- 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
- Salt to taste
- Ground black pepper to taste
- 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.
- 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 4 pieces and portion out the salad and burrata onto serving plates.
05/01/2018
recipepes.com
Avocado Burrata Salad, recipe
PT15M
PT1H
5
455 calories
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