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Summer Salad with Apricots & Burrata

Serves: Serves 6–8

Ingredients:

  • 1 cup cold-pressed virgin avocado oil
  • ½ cup basil leaves
  • Juice of half a lemon
  • ⅛ tsp Himalayan pink salt
  • ⅛ tsp cracked pepper
  • 5 oz. baby arugula
  • 5 oz. mixed greens
  • 4 slices prosciutto di Parma, torn into pieces
  • 2 heirloom tomatoes, chopped
  • 4 apricots, sliced
  • 2 balls fresh burrata
  • ½ cup sunflower seeds or almond slivers
  • ¼ cup shaved parmigiano reggiano

Procedures:

Blend oil, basil leaves, lemon juice, salt and pepper in a food processor or blender until well incorporated. Strain oil through a fine-mesh sieve, discarding the solids.

Pour 3 tablespoons of herb oil into a large serving bowl. Add arugula, mixed greens, prosciutto, tomatoes, and apricot slices. Toss gently to coat, taking caution not to bruise greens.

Top with burrata, nuts/seeds and shaved parmigiano. Drizzle 1–2 tablespoons herb oil on top of salad

by Ashley Cuoco

 
 
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