Low-Carb Tricolore Burrata Salad

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This Tricolore Burrata Salad is such a delicious yet simple low-carb salad that can be enjoyed all year round, not just in summer.

I must have made this salad hundreds of times — it's that delicious especially if you drizzle it with some white truffle oil for extra flavour!

It can be eaten on its own for lunch or light dinner. If you need to reduce the carb count, eat just half of the full portion and serve it as a side with any protein such as baked salmon, roast chicken or steak.

This Tricolore Burrata Salad is similar to the Classic Tricolore Salad but without the olives and pesto and with burrata instead of mozzarella.

What is Burrata?

Burrata is a type of cheese that's similar to mozzarella. Compared to mozzarella, burrata is creamier, more flavourful and has a less elastic texture. Both burrata and mozzarella are high in lactose so keep that in mind if you're lactose intolerant.

There are two types of burrata. The more common type is cow's milk burrata and the second type is buffalo milk burrata (Burrata di Buffala). Buffalo burrata is made from A2 milk which is less inflammatory and easier to digest.

Is Burrata Good for the Keto Diet?

Burrata is low in carbs and high in fat with the perfect ketogenic ratio of 3% Calories from carbs, 13% Calories from protein and 84% Calories from fat. A 75 gram (2.7 oz) serving of burrata contains 1.5 grams of total carbs, zero fiber and 1.5 grams of net carbs. You can find the full macronutrient profile of any ingredient in our KetoDiet App.

What Can I Use Instead of Burrata?

Compared to mozzarella, burrata can be hard to find and it's typically more expensive. You can use fresh cow's or buffalo milk mozzarella instead of burrata.

Nutritional values (per serving, 1 bowl)

Ingredients (makes 2 main or 4 side servings)

• 450 g tomatoes (1 lb)
• 1 large avocado (200 g/ 7.1 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tsp balsamic vinegar
• Optional: 1 tsp white or black truffle oil
• 1 large Burrata ball (150 g/ 5.3 oz)
• salt, pepper, fresh basil for garnish

Instructions

1. Wash and slice the tomatoes. Halve the avocado and remove the stone. Peel and slice the avocado.
2. In a small bowl, mix the olive oil and balsamic vinegar (preferably use non aged vinegar as it's lower in carbs). Optionally add a teaspoon of white or black truffle oil.
3. Divide the tomatoes and avocado between 2 serving bowls (or up to 4 if served as a side.
4. Halve the burrata and tear or roughly chop each half and place on top of the vegetables. Add fresh basil and drizzle the oil-vinegar mixture over everything.
5. Season to taste with salt and pepper. Serve immediately or store in the fridge for up to a day.

Ingredient nutritional breakdown (per serving, 1 bowl)

Net carbs	Protein	Fat	Calories
Tomatoes, fresh
6.1 g	2 g	0.5 g	41 kcal
Avocado, fresh
1.8 g	2 g	14.7 g	160 kcal
Olive oil, extra virgin
0 g	0 g	13.5 g	119 kcal
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)
0.5 g	0 g	0 g	2 kcal
Burrata (galbani)
1.5 g	6 g	18 g	192 kcal
Basil, fresh
0 g	0.1 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Total per serving, 1 bowl
9.9 g	10.1 g	46.6 g	515 kcal

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