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!
YouTube Video
Photos
Nutrition
Calories: 177kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 29mg | Potassium: 400mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4592IU | Vitamin C: 15mg | Calcium: 190mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com