Zesty Asparagus Pistachio Salad with Burrata and Mint

10 mins
Serves 1
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Directions

  1. 1Trim the ends of the asparagus and cut them into bite-sized pieces.
  2. 2Trim the ends of the asparagus and cut them into bite-sized pieces.
  3. 3Trim the ends of the asparagus and cut them into bite-sized pieces.
  4. 4Sauté them in a pan with a little olive oil until tender.
  5. 5Sauté them in a pan with a little olive oil until tender.
  6. 6Sauté them in a pan with a little olive oil until tender.
  7. 7Deglaze the pan with a splash of white wine, then set aside to cool.
  8. 8Deglaze the pan with a splash of white wine, then set aside to cool.
  9. 9Deglaze the pan with a splash of white wine, then set aside to cool.
  10. 10Prepare the dressing by mixing olive oil, diced shallots, lemon juice, mustard, honey, and black pepper in a small bowl or jar.
  11. 11Prepare the dressing by mixing olive oil, diced shallots, lemon juice, mustard, honey, and black pepper in a small bowl or jar.
  12. 12Prepare the dressing by mixing olive oil, diced shallots, lemon juice, mustard, honey, and black pepper in a small bowl or jar.
  13. 13Once the asparagus has cooled, combine it with the sliced cucumbers, diced kiwi, mint leaves, and roasted pistachios in a large bowl.
  14. 14Once the asparagus has cooled, combine it with the sliced cucumbers, diced kiwi, mint leaves, and roasted pistachios in a large bowl.
  15. 15Once the asparagus has cooled, combine it with the sliced cucumbers, diced kiwi, mint leaves, and roasted pistachios in a large bowl.
  16. 16Drizzle the dressing over the salad and toss gently to combine.
  17. 17Drizzle the dressing over the salad and toss gently to combine.
  18. 18Drizzle the dressing over the salad and toss gently to combine.
  19. 19Season with sea salt.
  20. 20Season with sea salt.
  21. 21Season with sea salt.
  22. 22Plate the salad and place the burrata cheese on top.
  23. 23Plate the salad and place the burrata cheese on top.
  24. 24Plate the salad and place the burrata cheese on top.
  25. 25Cut open to allow the creamy center to spill out, then garnish with a drizzle of olive oil and crushed pistachios.
  26. 26Cut open to allow the creamy center to spill out, then garnish with a drizzle of olive oil and crushed pistachios.
  27. 27Cut open to allow the creamy center to spill out, then garnish with a drizzle of olive oil and crushed pistachios.

Ingredients

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

Equipment

knifecutting boardsmall bowlpanlarge bowlforkspoon