Low-Carb Tricolore Burrata Salad

Step 1Wash and slice the tomatoes. Halve the avocado and remove the stone. Peel and slice the avocado.

Step 2In 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.

Step 3Divide the tomatoes and avocado between 2 serving bowls (or up to 4 if served as a side.

Step 4Halve 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.

Step 5Season to taste with salt and pepper. Serve immediately or store in the fridge for up to a day.