Let me introduce you to my new favorite salad. This spring veggie medley consists of English peas, corn, Persian cucumbers, and radishes. It’s paired with burrata, a light garlic vinaigrette, and a bunch of chopped mint. Oh, it’s also easy to make, healthy, and high key delicious.
Is this a meal? An appetizer? What is it?
One of my pet peeves is that most vegetarian recipes are either not a meal, or pasta. And while I love both pasta and appetizers, more often than not I’m looking for something that can be a whole meal. So I’m happy to report that while this is on the lighter side, it makes for a really lovely meal.
Should I serve this with anything?
This meal doesn’t really require any accoutrements. It’s designed to be totally standalone. That said, some toasted sourdough would be a lovely addition to it. Especially if you’re feeling extra hungry and want to bulk it up.
What’s this vinaigrette?
Normally, I like to make my own vinaigrettes. I just don’t often find bottled ones that compare to a homemade dressing. Garlic Expressions, however, is really nice. It’s joined the condiment army in my fridge and I will definitely be replacing it when I run out. It’s mild in flavor, but tasty, and a great way to level up a dish with very little effort. I purchased mine at Whole Foods, but they appear to be available at a lot of large grocery chains. The above link will take you to a store locator.
Minty Spring Veggie + Burrata Salad
Ingredients
- 1 cup Water
- 10 oz English peas (Shelled, fresh)
- 2 ears Sweet corn (Just the kernels – about 2 cups)
- 1 tbsp Butter (Unsalted)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (Freshly ground)
- 2 Persian cucumbers Diced
- 5 Radishes Diced
- 1/4 cup Fresh mint Chopped
- 2 tbsp Garlic Expressions vinaigrette
- 2 balls Burrata (4 oz each)
Instructions
- Add the water to a large pan, along with a steamer basket. Add the corn and English peas to the steamer basket, cover, and bring to a simmer for 5 minutes. Then pour out the water and dump the content of the basket into the pan. Add unsalted butter, salt and pepper and stir to help melt the butter and coat the veggies.
- Let the corn and peas cool for a few minutes, and then add the diced radishes and cucumbers and chopped mint, along with the garlic vinaigrette. Stir to combine, adjust seasoning as necessary, and portion into 4 bowls. Add half a ball of burrata to each, and enjoy!
If you make this minty spring veggie and burrata salad, I hope you love them. As I mentioned at the top, they’re my new favorite spring salad (or… salad adjacent dish), so I truly hope you like them as much as I do. Either way, let me know your thoughts in the comments or on Instagram! I always love hearing from you and seeing your beautiful creations.
Looking for more delightful veggie meals? Check out my stewed white beans with roasted garlic and rosemary or my mushroom marsala risotto!
