168. Snap pea salad with burrata
Ingredients (4)
8 ounces sugar snap peas, trimmed, strings removed4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.
Calories (kcal) 460
Fat (g) 36
Saturated Fat (g) 16
Cholesterol (mg) 90
Carbohydrates (g) 8
Dietary Fiber (g) 2
Total Sugars (g) 4
Protein (g) 27
Sodium (mg) 840
Preparation
Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.
Nutritional Information
4 servings, 1 serving contains:Calories (kcal) 460
Fat (g) 36
Saturated Fat (g) 16
Cholesterol (mg) 90
Carbohydrates (g) 8
Dietary Fiber (g) 2
Total Sugars (g) 4
Protein (g) 27
Sodium (mg) 840
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