Fresh Garden Salad with Burrata
Ingredients:
2 cups of kale
6 asparagus ribbons
6 yellow squash ribbons
1 small red onion sliced thin
1 ball of burrata
1 cup of cherry tomatoes
8 fresh basil leaves-chopped
1 lemon-zested
1 ½ Tbsp white balsamic vinegar
2 Tbsp olive oil
Salt to taste
Instructions:
Drizzle olive oil in a pan on medium heat. Add the tomatoes and salt and cook until the tomatoes burst-about 5 minutes. Remove from heat. Add sliced onions to the same pan. Add a little more olive oil and some salt. In a small bowl massage the kale with olive oil and a touch of salt. Time to assemble. Add the kale to a bowl. Add the asparagus and squash ribbons, onions, tomatoes and the burrata. I separate the burrata and not leave it in one piece. Add the fresh basil. Drizzle with the white balsamic vinegar. A touch of salt and a drizzle of olive oil. Top with the lemon zest.