Citrus, avocado, burrata cheese, tomatoes, chickpeas, and a light, zingy dressing make up this delectable salad. It’s easy to make and goes well with a wide variety of foods.
This salad is irresistible because of the combination of creamy avocados, tangy lemon, and rich burrata.
For the salad’s dressing, I combined some citrus juice with some sweet blackberry vinegar. White wine or champagne vinegar are acceptable substitutes, and a balsamic dressing would also be delicious.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Calories 105kcal
AVOCADO SALAD: HOW TO MAKE IT
- Remove the peels from the blood oranges and grapefruit before using them in the salad.
- Cut the grapefruits and blood oranges into thin slices after peeling them.
- Remove the pit and peel before slicing the avocado in half. The burrata should likewise be sliced very thinly.
- Put 1/4 cup of olive oil in a small jar or bowl for the dressing.
- Mix with a quarter cup of vinegar. You can use white vinegar or any other sort you like; I used blackberry vinegar.
- Squeeze the juice of half an orange (don’t add the seeds!) and add that. Shake well after adding the salt and pepper and covering the container. Put everything into a bowl and toss it with the dressing. Enjoy!
FAQS
HOW DO YOU IDENTIFY AN RIPENED AVOCADO?
The avocado will be significantly softer when pressed and have a darker appearance with a slightly rougher surface. The inside of the fruit should be tan, not green, if you remove the stem.
Those avocados are going to take a while to ripen because they are so firm and lustrous. Put them in a paper bag with some bananas and see if it helps. Bananas give off ethylene gas, which speeds up the ripening of nearby fruit.
WHICH SALAD DRESSING DO YOU RECOMMEND FOR THIS?
- 3 tablespoons of orange juice (45 milliliters),
- 1/4 cup of olive oil (60 milliliters),
- salt, and pepper
CHEF’S NOTES FOR THIS RECIPE
- Make the dressing, segment the citrus, and store separately; then combine the garbanzo beans, lettuce, and tomatoes together, cover, and store in the refrigerator until ready to serve. Prepare the salad by chopping the avocado and burrata right before serving.
- For added vibrancy, I used blood oranges; however, any orange will do if you can’t find blood oranges.
- Cutting the burrata prematurely can cause it to leak its liquid filling, so do so only right before serving.
QUICK GLANCES
Ingredients
- Mix salad greens with 1 blood orange,
- 1 pink grapefruit,
- 1 orange,
- 1 avocado,
- 1 tomato,
- 1/2 cup of burrata,
- and 100 grams of chickpeas.
Dressing
- 1/4 cup olive oil, 60 mL;
- 1/4 cup vinegar, 60 mL;
- salt, pepper, and
- 3 tablespoons freshly squeezed orange juice, 45 mL;
Nutritional Information Per Serving
158g | 105kcal | 11g Carbohydrates | 1.8g Protein | 7g Fat | 200mg Sodium | 414mg Potassium | 4.5g Fiber | 4.2g Sugar | 4.5mg Vitamin A | 39.6mg Vitamin C | 30mg Calcium | 0.7mg Iron
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