Photo: Anna Pelzer
Snap Pea Salad with Burrata
8 ingredients
4 servings
openrecipes
This Snap Pea Salad with Burrata is best with black mint, which you'll find in spring and summer at farmers' markets.
Estimated Nutrition (whole recipe, rough)
392
Calories
14g
Protein
27g
Fat
25g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Burrata | 1 oz (28g) | 90 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Buffalo | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 sugar snap peas, trimmed, strings removed
- 4 arugula, thick stems trimmed
- 1/4 fresh basil leaves plus more for serving
- 1/4 fresh mint leaves plus more for serving
- 3 extra-virgin olive oil
- 2 (or more) fresh lemon juice
- Flaky sea salt (such as Maldon)
- 1 burrata or fresh buffalo mozzarella
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes