Look for the seal.

California Summer Salad with Burrata and Avocado



– 2 plums, halved and pitted – 2 teaspoons Real California unsalted butter, melted – 3 cups torn butter lettuce leaves or mixed greens – 1 8-ounce container Real California burrata cheese, drained – 1 avocado, peeled, pitted, and sliced – 1/2 cup blueberries – 2 tablespoons chopped toasted hazelnuts – About 1/2 cup loosely packed fresh basil leaves – Olive oil, for drizzling (optional) – Salt and pepper
Find real california milk products near you
Find & Buy


Prep time: 10 minutes

Cook time: 10 minutes

Prepare a grill to medium-high heat and lightly oil the grate.

Brush cut sides of plums with butter. Grill, cut side down, until lightly charred, 2 to 3 minutes. Set aside to cool slightly, then cut into small wedges.

Arrange lettuce on plates or a platter. Cut burrata into quarters and arrange on top. Arrange plums and avocado around burrata. Top with blueberries, hazelnuts, and basil. Drizzle with olive oil, if using, sprinkle with salt and pepper, and serve. Serves 4.