Recipe: Spring Green Salad with Burrata + Dil

Spring always stirs the urge to create fresh, uncomplicated, beautiful things—and this salad is exactly that.

It’s almost too pretty to eat. Almost.

You’ll convince your guests (or your family) that you put in real effort—but in reality, it takes just minutes to assemble.

Best of all? It tastes just as incredible as it looks.

All greens, but layered with complexity: peppery arugula, crisp leeks, bright dill, creamy burrata. Every bite feels like spring waking up.

Here’s to celebrating the season with something simple, vibrant, and fresh.

xx
Megan

Ingredients

For the Salad:

• 4 cups arugula

• 2 cups sugar snap peas

• 1 cup frozen edamame (peeled)

• 1 leek, sliced thinly

• 1 cucumber, sliced thinly

• Burrata cheese

• Fresh dill (about 2 teaspoons, plus more for garnish)

For the Dressing:

• ½ cup olive oil

• ¼ cup fresh lemon juice

• 1 teaspoon fresh dill

• Salt and pepper, to taste

Directions

1. Blanch the snap peas and edamame:
   Bring a saucepan of water to a boil. Prepare a separate bowl filled with ice water (an ice bath).
   Boil the snap peas for 2 minutes, then transfer immediately to the ice bath. Strain.
   Boil the edamame for 4 minutes, then transfer to the ice bath. Strain again.

2. Assemble the salad:
   Arrange the arugula on a large dish or platter. Top with snap peas (you can split them open to show the peas inside), edamame, sliced cucumber, and sliced leeks.

3. Add the burrata:
   Tear open the burrata and spoon the creamy center across the salad.

4. Dress it up:
   Whisk together olive oil, lemon juice, dill, salt, and pepper. Drizzle generously over the salad.

5. Finish with fresh dill:
   Scatter a few extra dill sprigs on top for that final, pretty touch.

6. Enjoy immediately.