Asparagus Pistachio Salad with Burrata and Mint

Serves 1
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Directions

  1. 1Chop the asparagus.
  2. 2Chop the asparagus.
  3. 3Chop the asparagus.
  4. 4Slice the cucumber.
  5. 5Slice the cucumber.
  6. 6Slice the cucumber.
  7. 7Add olive oil and shallots in a glass.
  8. 8Add olive oil and shallots in a glass.
  9. 9Add olive oil and shallots in a glass.
  10. 10Add lemon juice, salt, and pepper.
  11. 11Add lemon juice, salt, and pepper.
  12. 12Add lemon juice, salt, and pepper.
  13. 13Mix it.
  14. 14Mix it.
  15. 15Mix it.
  16. 16In a bowl, add asparagus and cucumber.
  17. 17In a bowl, add asparagus and cucumber.
  18. 18In a bowl, add asparagus and cucumber.
  19. 19Add mint and kiwi.
  20. 20Add mint and kiwi.
  21. 21Add mint and kiwi.
  22. 22Add the dressing and the almonds.
  23. 23Add the dressing and the almonds.
  24. 24Add the dressing and the almonds.
  25. 25Mix.
  26. 26Mix.
  27. 27Mix.
  28. 28Add the salad to a plate.
  29. 29Add the salad to a plate.
  30. 30Add the salad to a plate.
  31. 31Add burrata cheese and pistachios.
  32. 32Add burrata cheese and pistachios.
  33. 33Add burrata cheese and pistachios.

Ingredients

  • 250 g green asparagus, sautéed
  • 250 g green asparagus, sautéed
  • 250 g green asparagus, sautéed
  • splash white wine
  • splash white wine
  • splash white wine
  • 2 mini cucumbers, sliced
  • 2 mini cucumbers, sliced
  • 2 mini cucumbers, sliced
  • fresh mint leaves
  • fresh mint leaves
  • fresh mint leaves
  • 1 kiwi, diced
  • 1 kiwi, diced
  • 1 kiwi, diced
  • 1 burrata cheese
  • 1 burrata cheese
  • 1 burrata cheese
  • roasted pistachios
  • roasted pistachios
  • roasted pistachios
  • sea salt
  • sea salt
  • sea salt
  • olive oil
  • olive oil
  • olive oil
  • diced shallots
  • diced shallots
  • diced shallots
  • lemon juice
  • lemon juice
  • lemon juice
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • Honey
  • Honey
  • Honey
  • black pepper
  • black pepper
  • black pepper

Equipment

knifecutting boardspoonfork

Tips

  • Trim the ends of the asparagus and cut them into bite-sized pieces.
  • Sauté them in a pan with a little olive oil until tender.
  • Deglaze the pan with a splash of white wine, then set aside to cool.
  • Prepare the dressing by mixing olive oil, diced shallots, lemon juice, mustard, honey, and black pepper in a small bowl or jar.
  • Drizzle the dressing over the salad and toss gently to combine. Dont forget to season with seasalt before serving
  • Plate the salad and place the burrata cheese on top.
  • Cut open to allow the creamy center to spill out, then garnish with a drizzle of olive oil and crushed pistachios.