Green Burrata Salad

Dietary	Gluten Free
Chef	That's Amore Cheese
Course	Side, Salad
Servings	4 people

 

Ingredients

Avocado puree

• 50mL olive oil
• 1 lemon zest and juice
• 3 avocados
• salt & pepper to taste

Salad

• 100g frozen baby peas
• 8 asparagus
• 1 head butter lettuce, torn into bite-sized pieces
• 100g medley tomatoes halved
• 2 avocados pitted and cubed
• 2 That's Amore Burrata, drained
• 50 mL extra virgin olive oil
• salt & pepper to taste

 

Instructions

Using a vegetable peeler shave the asparagus, start at the base of the stalk and move down towards the tip of the stalk.
Bring a medium saucepan of water to the boil over high heat. Add the frozen peas and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
To make the avocado puree place avocado in a food processor and blend until smooth. Add olive oil, lemon juice and salt and blend until well incorporated.
Place peas, medley tomatoes, shaved asparagus, and butter lettuce leaves in a large mixing bowl.
Dress with olive oil, lemon, salt and pepper and mix well together.
Arrange the avocado puree on a plate, top with salad and burrata.