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Snap Pea Salad with Burrata

Snap Pea Salad with Burrata


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Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Ingredients

  • 8 ounces sugar snap peas, trimmed, strings removed
  • 4 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

Recipe 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.

Recipe by April Bloomfield,Photos by Michael Graydon Nikole Herriott

Nutritional Content

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) 840Reviews Section



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