Snap pea, radish, and burrata salad

My husband is a carnivore and even he likes this salad. It’s full of crunchy, crispy spring veggies, creamy burrata cheese, and a refreshing lemon vinaigrette. This just screams spring to me.


  • Juice and zest of 1 lemon
  • 1/8 teaspoon honey
  • 1/4 teaspoon flaked sea salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1/2 teaspoon minced shallot
  • 1 4 ounce ball of burrata
  • 15 snap peas, sliced into thirds lengthwise
  • 6 radishes, thinly sliced
  • mint leaves, thinly sliced
  • 1/2 cup croutons


  1. On a large plate, arrange radishes in a circle, covering the entire plate. Repeat with the snap peas. Top veggies with ball of burrata. Add croutons, if using.
  2. Make dressing by combining lemon juice and zest, honey, 1/4 teaspoon salt, 1/2 teaspoon black pepper, olive oil, and shallot in a small bowl. Whisk with a fork until combined.
  3. Drizzle dressing over salad, sprinkle on mint leaves, and add more salt and pepper if desired. Serve immediately.

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