Avocado and Burrata Salad with Rice
A creamy, fresh salad with ripe avocado, burrata, and a simple rice base, tossed with tomatoes and greens. Perfect for a light dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 18g
Ingredients
- 1 cup rice
- 2 cups water
- 1 avocado
- 8 ounces burrata cheese
- 1 cup cherry tomatoes
- 2 cups mixed greens
- 3 tablespoons olive oil
- 1 lemon
Instructions
- 1
Rinse the 1 cup rice in a fine-mesh strainer. In a small pot, bring 2 cups water to a boil, add rice, reduce heat to low, cover, and simmer until tender, about 18 minutes. Fluff with a fork and let cool slightly.
- 2
While rice cooks, halve the 1 cup cherry tomatoes and tear the 8 ounces burrata into bite-size pieces. Cut the avocado in half, remove the pit, and slice the flesh.
- 3
In a large bowl, whisk together the 3 tablespoons olive oil and the juice of 1 lemon. Season with salt and pepper.
- 4
Add the warm rice, tomatoes, and 2 cups mixed greens to the dressing. Toss gently until the greens are just wilted, about 1 minute.
- 5
Top the salad with the avocado slices and burrata pieces. Drizzle with a little extra olive oil if you like, and serve immediately.
Tools you’ll need
- Fine-mesh strainer
- Small pot with lid
- Large bowl
- Whisk
- Cutting board
- Knife
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