Asparagus and Burrata Salad with Dill Vinaigrette

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Asparagus and Burrata Salad with Dill Vinaigrette

Yield: 4

Author: Jen Cartier

Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

Nothing says spring quite like asparagus, and pairing it with creamy burrata makes for an indulgent yet healthy dish.

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Ingredients

• 1 bunch asparagus, trimmed
• 1 ball burrata cheese
• 1 cup cherry tomatoes, halved
• ¼ cup of sliced radishes
• 2 tbsp toasted pumpkin seeds
• 2 tbsp of fresh dill sprigs

Dill Vinaigrette

• ⅓ cup olive oil
• 2 tbsp white wine vinegar (or apple cider vinegar)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp honey (or maple syrup for a vegan option)
• 2 tbsp fresh dill, finely chopped
• 1 small clove garlic, minced
• Salt and freshly ground black pepper to taste

Instructions

1. Cook asparagus and tomatoes at med-high in a lightly oiled cast iron pan until charred and tender, about 3 minutes. Let cool.
2. Arrange asparagus and cherry tomatoes on a plate, top with sliced radishes and pumpkin seeds. Add burrata in the center.
3. In a small bowl or jar, combine olive oil, vinegar, lemon juice, Dijon mustard, and honey.
4. Add the chopped dill, minced garlic, salt, and pepper.
5. Whisk the ingredients together until well emulsified, or shake the jar vigorously with the lid on
6. Drizzle the dill vinaigrette over the salad and serve.

Nutrition Facts

Calories

238

Fat

21 g

Sat. Fat

3 g

Carbs

12 g

Fiber

3 g

Net carbs

8 g

Sugar

8 g

Protein

5 g

Sodium

25 mg

Cholesterol

0 mg

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