Burrata Salad with Spring Veggies
Have a look to the burrata salad made by our customer from South Delhi.
Preperatory time: 10 Minutes
Yield: 4 Servings
Ingridents:
- Burrata Cheese(Order Here!)
- Zest and juice of 1 medium lemon
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper, to taste
- ¼ cup fresh basil leaves, chopped
- ¼ cup fresh mint leaves, chopped
- 1 cups sugar snap peas, trimmed, strings removed
- 1 cup green beans, trimmed
- 1 cup carrots, thinly sliced
- 2 cups baby arugula (optional)
- ½-pound ball fresh Burrata or fresh mozzarella
- ½ cup pistachios, roughly chopped
Directions:
- Whisk together fresh lemon zest and juice, honey, olive oil and a dash of salt and black pepper in a large bowl. Taste and adjust seasoning, if necessary
- Add peas, green beans, carrots, arugula (if using), basil and mint in the bowl and toss with the dressing.
- Tear open ball of burrata and arrange on a platter. Top with salad, sprinkle with additional coarse salt and ground black pepper, and garnish with pistachios.
Nutrition Value:
- Calories: 398 kcal
- Sugar: 8 g
- Sodium: 97 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 0 mg
Credit: Burrata Salad with veggies