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