Winter Citrus and Avocado Salad with Burrata and Balsamic Reduction

  • Prep Time:
  • Total Time:
  • Yield: 4 servings


  • 2 pink grapefruits, peeled and sliced crosswise
  • 2 blood oranges, peeled and sliced crosswise
  • 2 honey tangerines, peeled and sliced crosswise
  • 2 avocados, peeled and thinly sliced
  • 2 pounds burrata cheese
  • 1/4 cup basil leaves, thinly sliced
  • 1/4 cup Alessi Balsamic Reduction
  • Alessi Himalayan Pink Salt, to taste
  • 4 thick slices ciabatta bread, toasted


  1. Divide grapefruit, blood orange, tangerine, and avocado slices evenly among 4 plates.
  2. Divide the burrata cheese into four servings and place one on each plate. Top with basil leaves.
  3. Drizzle with Alessi balsamic reduction and sprinkle with pink salt.
  4. Serve with ciabatta toasts.

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