Recipe by Liz Dalton
"Fresh avocado slices and creamy mozzarella burrata paired with arugula make a unique and great tasting salad."
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1 (5 ounce) package
baby arugula leaves
prosciutto, torn into small pieces
1 (4 ounce) ball
ripe avocado from Mexico, peeled, pitted and sliced
Roma tomato, seeded and diced
Salt to taste
Ground black pepper to taste
Delicious and refreshing salad. The creaminess of the burrata and the avocado are so smooth together it seems like they are related. The prosciutto adds a hint of smokiness. The rucola adds some spiciness; together the whole salad just bursts with flavour. I would never have put a burrata with an avocado and now can't see why I didn't. What a lovely combination. Thank you Liz Dalton for this wonderful creation.
This is my new favorite salad! I love the simple, tart dressing, and the pepperiness of the arugula keeps the avocado, cheese, and bacon from making it too heavy. Yes, I use real bacon bits instead of prosciutto, just because I always have it around. I use the Costco ones and toast them in a warm pan so they're crispy. The only other substitute I make is using mozzarella pearls instead of burrata, just because I prefer the texture. Makes a great lunch or light dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Burrata Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 352
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