Crispy Snap Pea Salad with Burrata
Raw snap peas and radishes tossed with a bright lemon dressing, topped with creamy burrata cheese. A 10-minute no-cook salad that feels fancy but takes zero skill.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 10g
lightfreshamericanvegetariancheesecrispycreamyweeknight
Ingredients
- 8 oz snap peas
- 4 medium radish
- 1 whole lemon
- 3 tbsp olive oil
- 8 oz burrata cheese
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Trim snap peas and slice them diagonally into bite-sized pieces.
- 2
Slice radishes thin (use a mandoline if you have one, or a sharp knife).
- 3
Whisk together lemon juice, olive oil, salt, and black pepper in a small bowl.
- 4
Toss snap peas and radishes with the dressing until coated.
- 5
Divide salad between two bowls and top each with a ball of burrata.
- 6
Serve immediately while snap peas are still crisp.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- whisk
- serving bowls
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