Asparagus and Burrata Salad
A fresh and creamy salad with roasted asparagus, juicy cherry tomatoes, zucchini ribbons, and a luscious burrata center, finished with olive oil and black pepper.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 10g
Ingredients
- 1 bunch asparagus
- 8 oz burrata
- 1 cup cherry tomatoes
- 1 medium zucchini
- 2 cups baby spinach
- 3 tbsp olive oil
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Trim the woody ends from 1 bunch asparagus and place on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 12-15 minutes until tender and lightly charred.
- 2
While asparagus roasts, slice 1 medium zucchini into thin ribbons using a vegetable peeler. Halve 1 cup cherry tomatoes.
- 3
In a large bowl, combine 2 cups baby spinach, zucchini ribbons, and cherry tomatoes. Add 2 tbsp olive oil and toss gently to coat.
- 4
Arrange the roasted asparagus on top of the salad. Tear 8 oz burrata into pieces and scatter over the salad.
- 5
Finish with a generous grind of 0.5 tsp black pepper and a pinch of salt. Serve immediately while the asparagus is still warm.
Tools you’ll need
- baking sheet
- vegetable peeler
- large bowl
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