Description

A vibrant, refreshing salad made with crisp sugar snap peas, creamy burrata, sweet cherry tomatoes, and fragrant herbs, all tossed in a zesty lemon vinaigrette. This light and healthy dish is perfect for warm weather, barbecues, or as a side to any meal.

Ingredients

3 cups sugar snap peas, trimmed

8 ounces burrata cheese

1 cup cherry tomatoes, halved

¼ cup fresh basil leaves, torn

2 tablespoons fresh mint leaves, chopped

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper, to taste

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Instructions

Blanch the Sugar Snap Peas: Blanch the sugar snap peas in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and pat dry.
Toss the Salad Ingredients: In a large bowl, combine the sugar snap peas, cherry tomatoes, basil, and mint. Toss gently to combine.
Make the Lemon Vinaigrette: Drizzle the olive oil and lemon juice over the salad and toss to coat evenly. Season with salt and pepper to taste.
Assemble the Salad: Transfer the salad to plates and tear the burrata cheese over the top just before serving.

Notes

For more veggies, add cucumber, radishes, or avocado.

For a vegan version, use plant-based cheese or avocado in place of burrata.

For added protein, top the salad with grilled chicken, shrimp, or roasted chickpeas.

If you don’t have mint or basil, substitute with parsley, tarragon, or arugula for a peppery kick.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 211mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 10g
Fiber: 3g
Protein: 8g
Cholesterol: undefined