Spring Veggie and Burrata Salad

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • ¼ cup extra virgin olive oil   
  •  Zest and juice of fresh lemon juice   
  •  1 Tbsp. honey  
  •  Coarse salt and freshly ground black pepper, to taste  
  •  ¼ cup fresh basil leaves, chiffonade   
  •  ¼ cup fresh mint leaves, chiffonade   
  •  1 cups sugar snap peas, trimmed, strings removed   
  •  1 cup green beans, trimmed  
  •  1 cup carrots, thinly sliced  
  •  2 cups baby arugula   
  •  1 lb. balls fresh Burrata or fresh mozzarella   
  •  ½ cup pistachios, roughly chopped  


  1. Whisk together olive oil, fresh lemon juice, honey and a dash of salt and black pepper in a large bowl. Taste and adjust seasoning, if necessary.
  2. Add peas, green beans, carrots, arugula, basil and mint in the bowl and toss with the dressing.
  3. Tear open balls of burrata and arrange on a platter. Top with salad and garnish with pistachios.


Serves 4


Nutrition Facts