Creamy Burrata Avocado Salad: A Fresh & Flavorful Delight
If you’re looking for a vibrant, creamy, and utterly satisfying salad, this Creamy Burrata Avocado Salad is about to become your new favorite! It’s fresh, rich, and bursting with flavor, making it perfect for lunch, a light dinner, or even an impressive appetizer. The combination of buttery avocado, creamy burrata, and zesty pesto creates a beautiful balance of textures and tastes, while fresh herbs and toasted pine nuts add the perfect finishing touch.
But why is burrata so irresistible? This Italian cheese is a cousin to mozzarella, but it’s even creamier, with a luscious, almost buttery center. Originally from southern Italy, burrata was first made in the early 1900s as a way to use leftover mozzarella curds—talk about a delicious accident!
Whether you’re hosting guests, meal-prepping for the week, or just craving something fresh yet indulgent, this simple, quick-to-make salad will hit the spot. Plus, with a drizzle of balsamic glaze and homemade pesto, every bite is packed with bright, herby goodness. Let’s dive in!
Recipe Yield: 2–3 servings
INGREDIENTS
Salad Base
3 cups baby arugula (or mixed greens)
1 large ripe avocado, sliced
1 (8 oz) burrata ball, torn into halves
1/2 cup cherry tomatoes, halved
2 tbsp fresh parsley, finely chopped
1/4 cup fresh basil leaves
2 tbsp toasted pine nuts
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Flaky sea salt & freshly cracked black pepper, to taste
For the Pesto Drizzle
1/2 cup fresh basil leaves
2 tbsp grated Parmesan cheese
1 small garlic clove
3 tbsp extra virgin olive oil
1 tbsp lemon juice (freshly squeezed)
Salt & black pepper, to taste
Optional: 1 tbsp balsamic glaze (for drizzling)
INSTRUCTIONS
1. Make the Pesto Drizzle: In a small food processor or blender, combine basil, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and drizzle-able. Set aside.
2. Assemble the Salad: Arrange arugula on a large serving plate. Layer the avocado slices, cherry tomatoes, and torn burrata on top.
3. Add Herbs & Nuts: Scatter fresh basil leaves, chopped parsley, and toasted pine nuts over the salad for freshness and crunch.
4. Finish & Serve: Spoon the pesto over the salad (if using), then drizzle with extra virgin olive oil. If desired, add a light drizzle of balsamic glaze for a sweet-tangy finish. Sprinkle with flaky sea salt and freshly cracked black pepper.
5. Serve & Enjoy: This salad is best enjoyed immediately, while everything is fresh and vibrant!
Helpful Tips to Perfect This Recipe
- Use High-Quality Burrata: The creamier the burrata, the better! Let it come to room temperature for the best texture.
- Balance the Flavors: The balsamic glaze adds a hint of sweetness that balances the creaminess and acidity—don’t skip it!
- Toast the Pine Nuts: Lightly toasting them for 2–3 minutes in a dry pan enhances their nutty flavor and makes a world of difference.
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