Spring Salad with Burrata

Refreshing garden vegetable salad filled with snap peas, green beans, carrots and herbs served with creamy burrata cheese, lemon vinaigrette and pistachios. 




  • Zest and juice of 1 medium lemon
  • 1 tablespoon honey or granulated sugar
  • 3 tablespoons olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly cracked black pepper


  • ½-pound asparagus, ends trimmed, cut into 2-inch pieces
  • ½-pound sugar snap peas, trimmed, strings removed
  • ½-pound green beans, trimmed
  • 2 medium carrots, peeled and thinly sliced
  • 1 cup radishes, trimmed and halved or quartered
  • 2 cups baby arugula (optional)
  • ½-pound fresh Burrata or fresh mozzarella
  • ¼ cup fresh basil leaves, torn
  • ¼ cup fresh mint leaves, torn
  • ½ cup pistachios, roughly chopped


  1. Whisk together fresh lemon zest and juice, honey, olive oil, salt and black pepper in a large bowl. Taste and adjust seasoning, if necessary.
  2. Add asparagus, peas, green beans, carrots and arugula (if using) in the bowl and toss with the dressing.
  3. Tear open ball of burrata and arrange on a platter. Top with salad, basil, mint and pistachios.


Substitution Tip: Use fresh mozzarella if you can't find burrata.


Keywords: vegetables, healthy, easy, side salad, simple, spring, seasonal