Burrata pea gazpacho and vignarola salad

Burrata, pea gazpacho and vignarola salad

Burrata, pea gazpacho and vignarola salad

By olivemagazine.com
25 minutes

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Details
  • Servings:   2
  • Calories:   526
  • Protein:   31g
  •  
  • Fiber:   8g
  • Sugar:   9g
  • Carb Total:   15g
  •  
  • Trans Fat:   0g
  • Saturated:   18g
  • Fat Total:   36g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • mediterranean
Comments
Ingredients
  • 2 burrata at room temperatre
  • 100g fresh peas
  • 1 tbsp extra-virgin olive oil
  • 1/2 lemon zested
  • 10 mint leaves
  • 1/2 lemon juiced
  • extra-virgin olive oil
  • 30g sugar snap peas halved
  • 30g fresh peas
  • 1 candy beetroot sliced very thinly
  • a small handful pea shoots
  • 6 mint leaves torn
Instructions

Burrata, pea gazpacho and vignarola salad serves 2 original recipe by olivemagazine.com.

View original preparation instructions

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