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Spring Salad with Burrata

Fresh Spring Salad with Burrata: Brighten Your Plate Today

Enjoy a vibrant Spring Salad with Burrata, featuring sweet snap peas, creamy burrata, and fresh herbs for a refreshing dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Arugula A peppery base that adds depth to the salad.
  • 2 cups Sugar Snap Peas Blanch for vibrant color.
  • 1 cup Edamame Blanch until crisp-tender.
  • 1 cup Leeks Use white and light green parts; soak in cold water.
  • 1 cup Cucumbers Cut into 1/4-inch half moons.
  • 8 oz Burrata Cheese Substitute with fresh mozzarella if desired.
  • 2 tbsp Fresh Dill Aromatic flavor.
For the Dressing
  • 1/4 cup Olive Oil Opt for high-quality for best taste.
  • 2 tbsp Lemon Juice Adds tangy acidity.
  • 1 tbsp Honey For sweetness.
  • 1/2 tsp Red Pepper Flakes Adds gentle heat.
  • to taste Salt & Black Pepper Essential for seasoning.

Equipment

  • Large Bowl
  • Pot
  • mixing bowl
  • Whisk
  • ice bath
  • platter

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by washing and slicing the cucumbers, thinly slicing snap peas, and soaking leeks in cold water before slicing.
  2. Bring water to a boil and blanch sugar snap peas for 1-2 minutes, then transfer to an ice bath. Blanch edamame for 4-5 minutes, then cool.
  3. Make the dressing by mixing olive oil, lemon juice, dill, honey, and red pepper flakes until emulsified.
  4. Assemble the salad by layering arugula, blanched sugar snap peas, edamame, and cucumbers, then add burrata.
  5. Dress the salad before serving, adding seasoning and garnish with dill.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness.

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