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Burrata and lemon fennel salad
Burrata and lemon fennel salad

Before you jump to Burrata and lemon fennel salad recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

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Yogurt is often a snack a lot of people ignore. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a wonderful snack, nonetheless. It contains a lot of calcium, healthy proteins, and B vitamins. Yogurt is typically eaten to help preserve the digestive system considering that it is so easily digestible by most people. Try putting in some healthy nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent method to enjoy a flavorful snack without having too much sugar.

A large variety of easy health snacks is easily available. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to burrata and lemon fennel salad recipe. You can have burrata and lemon fennel salad using 7 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Burrata and lemon fennel salad:
  1. You need 1 ball of fresh burrata
  2. Prepare 1 big fennel bulb - i had baby fennel so used 3; probably could have used another one
  3. Get 1 big unwaxed lemon
  4. You need 1 tbsp extra virgin olive oil + more for drizzling
  5. Take handful fresh mint leaves
  6. Prepare some of the fennel fronds - optional
  7. Take Seasalt and fresh ground pepper
Instructions to make Burrata and lemon fennel salad:
  1. Slice the fennel finely. Put in a dish.
  2. Cut 5-6 strips of the zest of the lemon. This was about 3/4 of the lemon i used. Grate the rest and save for later. (You could also use a grater for the whole lemon.) Add the strips + juice of 1/2 the lemon + 1 tbsp olive oil to the fennel. Leave to marinade for about 10 mins.
  3. Lay the fennel out on the serving plate. Tear the burrata into big chunks and put on top of the fennel. Sprinkle with the remaining lemon zest and the mint leaves (+ the fennel fronds if using). Drizzle some olive oil on top. Season and enjoy ๐Ÿ˜‹

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