Tomato, Burrata, and Kale Avocado Pesto Salad

Great for a quick summer lunch or light dinner, this salad checks all the boxes: flavorful, nutritious, and beautiful. Make extra pesto and serve it the next day as a sauce for pasta.

Serves 4

• 2 balls of burrata, or 8-12 slices of mozzarella cheese

• 1 recipe Kale Avocado Pesto (see below)

• 2 pints cherry tomatoes, halved

• 1⁄4 c pine nuts, toasted

• 1⁄4 c chopped fresh herbs (parsley, basil, thyme, chives)

• Extra virgin olive oil for serving

• Balsamic glaze for serving

• Flaky sea salt

• Pepper

Spread 1 cup of pesto on a serving platter or individual salad plates. Tear each ball of burrata into 2 or 3 chunks and arrange on the plate on top of the pesto. Scatter the tomatoes around the plate and top with pine nuts and chopped herbs. Drizzle on olive oil, balsamic glaze, and season with flaky salt and ground black pepper.

Kale Avocado Pesto with Basil

This pesto becomes extra creamy and nutritious with the addition of avocado. And, I love the lemon zest which really brightens the flavor.

• 1 c rough chopped or torn kale, stems removed (or use power greens, spinach, etc)

• 1⁄2 c basil leaves (or parsley, or a combination or the two)

• 1⁄2 large ripe avocado

• 2-3 T extra virgin olive oil

• 2 garlic cloves, chopped

• 1⁄2 lemon, juiced

• 1⁄2 t lemon zest

• 3 T toasted walnuts (or any nut you prefer)

• 1⁄3 c grated Parmesan cheese

• Kosher salt and black pepper

Pulse the kale, basil, avocado, olive oil, garlic, lemon juice and zest in a food processor until smooth. Add the walnuts and pulse until combined. Add the cheese and pulse. Taste for salt and pepper. If the pesto is too thick, add water 1 tablespoon at a time and pulse to combine.

NOTE: To make this vegan, omit the cheese or use a plant-based Parmesan alternative