Pea, asparagus & avocado salad with burrata
Delight in a vibrant blend of peas, asparagus, and avocado with creamy burrata. A symphony of flavors and textures in every bite.
Ingredients:
- 4 tablespoons olive oil
- Juice from 1 lemon
- 2 tablespoons whole-milk yogurt
- 1 avocado
- 2 teaspoons poppy seeds
- 4 mint leaves, minced
- 1 teaspoon salt
- 1/2 jalapeño
- 1/2 cup peas, fresh or frozen and thawed
- 8 spears of asparagus, trimmed and shaved with a vegetable peeler
- 1 head of purple and/or green butter lettuce, trimmed and torn into bite-size pieces
- 1 avocado, pitted and sliced
- 1 ball of fresh burrata
Instructions:
- For the dressing: Place olive oil, lemon juice, yogurt, avocado, poppy seeds, mint leaves, and salt (plus jalapeño for some spice) in a blender. Blend until creamy, scraping the sides of the blender as needed. Taste and adjust salt as desired. If needed, add 1/4 cup water to thin out the dressing, adding more water gradually if necessary.
- For the salad: In a large mixing bowl, combine peas, thinly sliced asparagus, and butter lettuce leaves (mixing purple and green for color). Pour the dressing over the salad and gently toss with your hands until everything is coated evenly.
- To serve the salad, place a portion of the salad mix in a serving bowl. Layer with avocado slices generously. Continue layering until all salad mix is used. Finally, position the fresh burrata in the middle of the salad and sprinkle with poppy seeds.
Summary:
- Calories: 1635 kcal
- Fat: 142 g
- Protein: 45 g
- Carbs: 67 g
- Potassium: 3080 mg
- Magnesium: 233 mg