Avocado and Burrata Salad with Rice

Step 1

Rinse the 1 cup rice in a fine-mesh strainer. In a small pot, bring 2 cups water to a boil, add rice, reduce heat to low, cover, and simmer until tender, about 18 minutes. Fluff with a fork and let cool slightly.

Step 2

While rice cooks, halve the 1 cup cherry tomatoes and tear the 8 ounces burrata into bite-size pieces. Cut the avocado in half, remove the pit, and slice the flesh.

Step 3

In a large bowl, whisk together the 3 tablespoons olive oil and the juice of 1 lemon. Season with salt and pepper.

Step 4

Add the warm rice, tomatoes, and 2 cups mixed greens to the dressing. Toss gently until the greens are just wilted, about 1 minute.

Step 5

Top the salad with the avocado slices and burrata pieces. Drizzle with a little extra olive oil if you like, and serve immediately.