Burrata, Strawberry and Avocado Salad with Lemon-Garlic Vinaigrette

Wow. I am really dumb. I waited until the end of berry season to share this fanfreakingtastic recipe that Charlotte sent me a month ago. Of course you can still find strawberries at the market, but the organic berries are nearing the end of their run.

 

 

Forgive me, won’t you?

Bright, beautiful, tart and tangy berries with rich, lactic burrata and creamy, rich avocados with a healthy dose of lemony-garlic dressing?  Yes yes yes yes.  This salad is amazing alone or as a prelude to a good Summer dinner – anything from sauteed fish to grilled ribs.

Anyway, short and sweet: Make this. Eat this. Be ridiculously happy about it.

 

 

Oh, and you guys know where you can pick up some fresh, beautiful burrata, yes?  You guessed it: Artisan Cheese Company.  All day every day.  Well, 10-6, at least.

 

Burrata, Strawberry and Avocado Salad with Lemon-Garlic Vinaigrette
recipe and photos by Charlotte Abrams

serves 2

1 small clove garlic, minced
1 teaspoon honey
1 tablespoon fresh lemon juice, plus zest for sprinkling
3 tablespoons extra virgin olive oil
1 avocado, sliced
1 cup sliced strawberries
1 ball burrata, halved
fresh herbs for sprinkling
sea salt and freshly ground pepper

Whisk together garlic, honey, lemon juice, and oil until thick. Season with salt and pepper. Arrange avocado and strawberries on a serving plate and drizzle generously with vinaigrette. Place burrata directly over salad. Finish with lemon zest, salt, pepper, herbs, and another drizzle of vinaigrette. Best served room temperature.