Minty Spring Veggie + Burrata Salad

Course dinner, lunch

Keyword burrata, burrata bowl, corn, english peas, healthy veggie bowl, Minty Spring Veggie Burrata Bowls, persian cucumbers, radishes, spring veggies

Servings 4

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!