Burrata Salad with Spring Veggies

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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

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