Mango Burrata Avocado Salad
Servings:
2
Ready In:
20Min
Calories:
Good For:
Lunch
Inroduction
About this Recipe
Mango Burrata Salad with Avocado is a delightful combination of ripe mangoes, creamy burrata cheese, and diced avocado. Tossed with fresh torn basil leaves and drizzled with olive oil and balsamic glaze, this refreshing salad bursts with flavors of sweetness, creaminess, and tanginess. Enjoy!
Ingredients
- 2 ripe mangoes, peeled and diced
- 2 burrata cheese ball
- 1 ripe avocado, pitted and diced
- Fresh basil leaves, torn
- Extra-virgin olive oil
- Balsamic glaze
- Salt and pepper to taste
The Mango Burrata Salad with Avocado is a simple yet flavorful recipe. It involves combining diced ripe mangoes, creamy burrata cheese, and diced avocado, tossed with torn basil leaves, olive oil, and balsamic glaze. It’s a refreshing summer salad that can be easily prepared, making it suitable for all cooking skill levels.
Nutrition
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar
Protien
35%
Carbs
76%
Calories
12%
Step by Step Instructions
Step 1
If using a rice cooker, add 2 cups of rice and 4 cups of water and cook according to the manufacturer’s instructions. If using a pot, combine 2 cups of rice and 4 cups of water in a medium-sized pot and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Step 2
While the rice is cooking, wash and thinly slice the lean steak and place it in a bowl. Pour a generous amount of the teriyaki marinade over the meat and add a tablespoon of sesame oil. Let it marinate in the fridge for at least 15 minutes.
Step 3
Thinly slice the red bell pepper and white onion, and chop and separate the greens from the white on the spring onions. Roughly chop the mushrooms if using fresh.
Step 4
Mince the garlic
Step 5
Heat a wok or large skillet over high heat and spray with 0 calorie olive oil spray.
Step 6
Add in the red bell pepper, white onion, and the whites of the spring onion. You can turn down the heat a little once the onions become translucent.
Step 7
Add in the marinated meat and stir-fry until it is cooked through.
Step 8
Lastly, add in the snap peas to hold onto the crunch factor.
Step 9
Season with turmeric, cumin, soy sauce, salt, and pepper to taste.
Step 10
Serve the stir-fry over a bed of steamed white rice and garnish with the green parts of the spring onion.
People Who’ve Made This
John Doe
„Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.“
John Doe
„Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.“
