Pea, Asparagus & Avocado Salad With Burrata

April 22, 2021
30 Ratings
Photo by James Ransom
  • Prep time 10 minutes
  • Serves 4
Author Notes

This easy-to-make, feel-good salad is full of seasonal ingredients. Creamy burrata and avocado are a perfect textural contrast with the crisp butter lettuce and snappy peas and asparagus. The dressing has a lovely tangy brightness thanks to the citrus and yogurt. Plus, the colors—green, white, and a touch of purple—scream spring. —A Cozy Kitchen

What You'll Need
  • For the dressing:
  • 4 tablespoons olive oil
  • Juice from 1 lemon
  • 2 tablespoons whole-milk yogurt
  • 1 avocado
  • 2 teaspoons poppy seeds
  • 4 mint leaves, minced
  • 1 teaspoon salt
  • 1/2 jalapeño
  • For the salad:
  • 1/2 cup peas, fresh or frozen and thawed
  • 8 spears of asparagus, trimmed and shaved with a vegetable peeler
  • 1 head of purple and/or green butter lettuce, trimmed and torn into bite-size pieces
  • 1 avocado, pitted and sliced
  • 1 ball of fresh burrata
  1. To make the dressing: In a blender, add the olive oil, lemon juice, yogurt, avocado, poppy seeds, mint leaves, and salt (add the jalapeño, if you like a little kick). Blend until smooth, scraping down the sides of the blender, and then re-blending one last time. Give it a taste and adjust the salt to your liking. Thin the dressing with 1/4 cup of water; add more water 1 tablespoon at a time, if needed.
  2. To make the salad: To a large mixing bowl, add the peas, shaved asparagus, and butter lettuce leaves (purple and/or green to add color and depth). Pour the dressing atop the lettuce and toss, using your hands, until the dressing is evenly distributed.
  3. To plate this salad, add a handful of salad mixture to a serving bowl. Top with a beautiful abundance of avocado slices. Repeat this layering process until you’ve worked through all of the salad mixture. Place the fresh burrata in the center of the salad and garnish with a pinch of poppy seeds.

See what other Food52ers are saying.

  • chez_mere
  • Merrick Edwards
    Merrick Edwards
  • yummyinmytummy
  • Treva Langston
    Treva Langston
I'm the writer behind the food blog, A Cozy Kitchen. My blog is a place where my love for cute things, pancakes and corgis is celebrated. In Spring 2013 my first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack, was published.

6 Reviews

yummyinmytummy July 26, 2018
I made this salad for my family for Sunday family day. Everyone loved it!!
Treva L. July 9, 2018
I made this salad for 6 adults last night and swapped out the butter lettuce for my favorite was a BIG hit! Will be making again. Love the dressing.
kaleandsalt June 5, 2018
I loved the dressing on this salad, so fresh and exciting! Creamy from the avocado with a pleasant tang and a bit of zip from the jalapeno, it's definitely a keeper. However, the salad as a whole was a bit of a dud for my family - even using less than half the dressing, it seemed very wet, and with the avocado slices and the burrata it was just too rich and heavy. I'll make it again, but will swap a sturdier green (baby kale?) in for the flimsy butter lettuce, and will sub the burrata for feta or a similarly piquant fresh cheese. The shaved asparagus was lost amidst the heavy, creamy flavors, so I might also just try the dressing over steamed asparagus instead of hollandaise.
Tammy June 4, 2018
Original version delicious and beautiful. Screams spring. Dressing rocked! For second round, substituted fresh mozzarella for burrata, and whole roasted asparagus stalks instead of shredding. Great recipe. Thanks for sharing.
chez_mere June 1, 2018
The store was out of burrata, so I used fresh mozzarella and thought it worked pretty well! Not as creamy of course, but there's already plenty of that thanks to the dressing and the avocado. Also sprinkled some toasted almonds on top for a little more crunch.
Merrick E. May 2, 2018
Quite the salad ma'am id like to take you out to dinner some time and try that ;) Hit up my dms!