Blood Orange Avocado Salad with Burrata
Perfect when Blood Orange is in season, this Avocado Salad with Burrata cheese is delicious. The secret is in the dressing!
Equipment
Ingredients
MINT DRESSING/VINAIGRETTE
- 2 Tbsp (3o g) White balsamic Vinegar
- 3 Tbsp (45 g) Meyer Lemon Oil
- 1/2 tsp (3.5 g) honey
- 1/2 tsp (0.5 g) Herbs de Provence Mustard
- 10 Fresh Mint Leaves (To be added before serving)
- Sel Gris Mill
- Pepper Mill
SALAD
- 8 oz (225 g) butter salad
- 1/4 red onion (Thinly Sliced)
- 1 Avocado (Peeled | Diced)
- 2 Blood Oranges (Cut into Medallions or Supremes)
- 4 oz (115 g) Burrata Cheese
Instructions
MINT DRESSING/VINAIGRETTE PREPARATION
- Combine the dressing ingredients directly in your Eco Chop (White Balsamic Vinegar, Meyer Lemon Oil, honey, Herbs de Provence Mustard, fresh mint leaves, season with Salt and Pepper) Pull to emulsify. Set aside. NOTE: Chop and add the mint to the dressing right before serving your salad.
ASSEMBLY
- Peel and remove the extremities of your red onion. Slice it, using your Mandoline, on the thinnest setting. Set aside.
- Toss the butter salad together with half of the dressing. Assemble the salad ingredients onto your serving platter, layering the red onion, avocado, blood orange and burrata cheese. Drizzle the remaining dressing. Enjoy and bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Blood Orange Avocado Salad with Burrata
Amount Per Serving
Calories 177
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 20mg7%
Sodium 29mg1%
Potassium 400mg11%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 4g4%
Protein 7g14%
Vitamin A 4592IU92%
Vitamin C 15mg18%
Calcium 190mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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