Fresh Garden Salad with Burrata                                  



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



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.

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