Snap Pea & Burrata Salad with a Miso Glaze

This one is super simple and easy! It is fresh but also adds a level of extra-ness when you throw the burrata on top of the salad. I recently saw snap peas and burrata together on a menu in Venice, CA. I couldn’t help but think it was genius and that I needed to create something similar.

The miso glaze on this dish gives the salad a nice asian fusion. I found the miso paste in the refrigerated area by the eggs and cheese in the market. Pro tip: you can save the miso to make a hot broth. The miso paste comes in a big tub, so you will have leftovers.

I ate this salad with a black bean veggie burger, but it would also pair well with tofu, salmon, or chicken!

INGREDIENTS:

For the Salad-

• Arugula

• Shredded carrots

• Snap peas (cut the ends off)

• Burrata (2 balls)

For the Miso Glaze:

• 1/4 cup red miso paste

• 1 tbsp rice wine vinegar

• 1 tbsp coconut aminos

• 1 tsp honey

• 1 Juiced lime

• A smidge of grated ginger

• Water to thin out if needed

Directions:

1. Lay your arugula on a plate (or bowl) and top with the carrots and snap peas. Add the burrata on top of the salad bed.

2. In a bowl- whisk all of the miso glaze ingredients together. If the glaze is to thick or powerful in flavor, simply add water to thin it out.

3. Pour the glaze over the salad and top with sesame seeds!

Dietary Suggestions:

• This is salad is gluten free

• Dairy free: omit burrata cheese