Chef Tenzin Losel’s Mango Avocado Burrata Salad with Balsamic Honey Dressing is perfect for warm summer days

Fresh, vibrant, and nourishing, this summer salad was created to celebrate natural flavours of the season. Inspired by light Mediterranean-style dining and modern wellness cuisine, the combination of sweet mango, creamy avocado, fresh burrata, and peppery rocket leaves brings together freshness, texture, and balance in every bite. Healthy yet indulgent, the salad focuses on clean ingredients — rich in vitamins, healthy fats, antioxidants, and hydration — perfect for warm summer days. The balsamic dressing adds a gentle sweetness and acidity that enhances the freshness of the fruits and greens without overpowering them.

Mango Avocado Burrata Summer Salad with Balsamic Honey Dressing

Ingredients

Rocket leaves / mixed greens 35 gm

Ripe mango cubes/ boton 45 gm

Avocado sliced/ dices 45 gm

Burrata cheese 35 gm

Cherry tomato (halved) 15 gm

Dried cranberries 8 gm

Pumpkin seeds toasted 5 gm

Flax seeds / mixed seeds 2 gm

Microgreens / basil leaves 5 gm

For dressing

Olive oil 10 ml

Balsamic glaze 8 ml

Lemon juice 5 ml

Honey 3 ml

Salt To taste

Crushed black pepper To taste

Method

Wash and dry rocket leaves properly. Slice avocado evenly and cut ripe mango into medium rectangular sticks (batons cut).

Prepare the dressing by mixing olive oil, balsamic glaze, lemon juice, honey, salt, and crushed black pepper.

Arrange rocket leaves neatly in a chilled salad bowl or serving plate.

Place avocado slices and cherry tomatoes evenly around the salad.

Arrange mango pieces in the centre to create height and presentation.

Gently tear burrata cheese and place on top of the mango.

Drizzle the balsamic dressing evenly over the salad just before serving.

Garnish with dried cranberries, any seeds and serve chilled.

— A graduate of IHM Chandigarh, Chef Tenzin Losel is presently Corporate Chef at Andrea’s. His signature style blends Asian, European and Indian flavours