- by Jessica Hughes
Spring Salad with Asparagus, Peas, & Burrata
- by Jessica Hughes
As the weather warms, I can't help but crave fresh vegetables from the garden. This salad doesn't disappoint when there are minimal options available locally. Fresh spring greens paired with blanched crisp asparagus, sweet english peas, peppery radish, and creamy burrata, and drizzled with a bright Goddess vinaigrette.
Spring Salad with Asparagus, Peas, & Burrata
Servings
6
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
For the Salad
16 Asparagus stalks, fresh with ends trimmed and halved
1 c Radishes, thinly sliced
2 Burrata balls
For the Dressing
1/3 c Extra virgin olive oil
1 Tbsp White wine vinegar
1 Tbsp Honey
1 Tbsp Calicutts Goddess Blend
Directions
In a medium sauce pan over high heat, bring approximately 8 cups of water to a boil. When boiling add asparagus and English peas to the boiling water for 2-3 minutes. While the water boils, prepare an ice bath by filling a medium bowl two thirds full with water and ice. When the cook time is up and the veggies are bright green, immediately drain and place the asparagus and peas in the prepared ice bath. Set aside.
In a small container with a lid, combine all of the dressing ingredients. Place the lid on the container and shake well to incorporate. Set aside.
Begin to prepare the salad in a large bowl or on a large platter. Plate the arugula, spring mix, asparagus, peas, and radish. Toss well.
Tear the burrata balls into quarters or sixths over the salad and place throughout. Drizzle with dressing and serve immediately. Enjoy!
Recipe Note
Want to serve this as an entree salad? Simple add grilled or rotisserie chicken.
Goat Cheese Scones
Pistachio Olive Oil Cake