Burrata Salad
Burrata adds fat and calcium, while avocado and olive oil make the salad more filling with extra healthy fats. Arugula and tomato keep it fresh, so it works well for a light keto lunch or appetizer.
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800
Digestion time: 3 hour
Complete protein: ✔
Wash and dry the arugula (50 g) well. Cut the tomato (180 g) into large cubes, peel the avocado (180 g) and slice it, then place everything in a salad bowl.
Take the burrata (200 g) out of its brine and set it on top. Season with salt (2 g), black pepper (1 g), and Italian herbs (2 g), drizzle with olive oil (28 g), and just before serving gently tear the cheese open with two forks so the creamy center spreads over the vegetables and greens.
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