Creamy Burrata Avocado Salad




Fresh and vibrant Creamy Burrata Avocado Salad with arugula, ripe avocado slices, cherry tomatoes, burrata cheese, fresh herbs, and toasted pine nuts, drizzled with pesto and olive oil, served on a rustic plate.

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!


Fresh and vibrant Creamy Burrata Avocado Salad with arugula, ripe avocado slices, cherry tomatoes, burrata cheese, fresh herbs, and toasted pine nuts, drizzled with pesto and olive oil, served on a rustic plate.
This Creamy Burrata Avocado Salad is a fresh and flavorful dish featuring buttery avocado, creamy burrata, basil pesto, and crunchy pine nuts—the perfect balance of textures and taste! Find the full recipe now on FoodForYourGood.com

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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