Summer Mango, Avocado and Burrata Salad

Ingredients

• 6 feuilles Fresh basil leaves (coarsely chopped)
• 2 unités Ripe avocado (peeled, pitted and diced)
• 1 unité Very ripe mango (peeled, pit removed, cut into dice)
• 200 g Buffalo burrata (at room temperature)
• 2 c. à soupe Balsamic cream (for the final drizzle)
• 2 c. à soupe Extra virgin olive oil (for seasoning)
• 1 pincée Sea salt
• 1 pincée Ground black pepper

Instructions

1. Prepare the mango

   Cut the mango in half, remove the pit by scraping along the edge, then make a grid in the flesh and release the cubes with a spoon.

   Time: PT5M

2. Prepare the avocado

   Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and cut it into cubes similar in size to the mango cubes.

   Time: PT5M

3. Chop the basil

   Wash the basil leaves, dry them and coarsely chop two leaves.

   Time: PT1M

4. Assemble the salad

   In a bowl, combine the mango cubes, avocado cubes, chopped basil, a pinch of salt, a pinch of pepper and the olive oil. Toss gently to coat all ingredients.

   Time: PT2M

5. Place the burrata

   On a serving plate, create a small well in the center of the mixture and gently place the burrata in the middle.

   Time: PT1M

6. Finishing

   Drizzle the burrata and salad with a stream of balsamic cream, then garnish with an extra basil leaf.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g