Spring Salad with Arugula, Creamy Burrata and Sugar Snap Peas
"My daughter @erin.cauley and I decided we wanted to start making the weekends special since one day runs into another when you are housebound. She got up early and waited in line at our local market with her facemask and gloves and an ingredient list. This is our spring salad of peppery arugula, blanched sugar snap peas & edamame, thinly sliced leeks, shaved cucumbers and creamy burrata all drizzled with olive oil & fresh squeezed lemon, salt & pepper. The forsythia is blooming in our garden and is always the first sign of spring and rebirth to me. Did you know the blossom is actually edible? Anyway, this salad sure was a refreshing change from our usual daily salad of a mix of whatever veggies we can find in the fridge! 😄"
-- @lorindabreeze
A Note from Feedfeed

I don't know about you, but this salad was exactly what I needed after weeks of eating pantry staples. Everything about this salad is in season and such a great start to everything spring

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Prep time 10mins
Cook time 10mins


For the Salad

  • 6 cups arugula
  • 2 cups sugar snap peas
  • 1 1/ 2 cups frozen edamame
  • 1/ 2 cup thinly sliced leeks
  • 2 cups shaved or thinly sliced cucumbers
  • 1/ 2 pound burrata cheese
  • 2 teaspoons chopped fresh dill

Lemon Dill Vinaigrette

  • 2/ 3 cup olive oil
  • 1/ 3 cup lemon juice
  • 1 teaspoon chopped fresh dill
  • salt, to taste.
  • black pepper to taste


  • Step 1

    Bring a medium saucepan with water to boil. Prepare a large bowl of ice water.

  • Step 2

    Blanch the snap peas for 1-2 minutes. Blanch the frozen edamame in boiling water for 4-5 minutes. Drain both quickly and put them in the ice bath - then drain again.

  • Step 3

    Arrange the arugula on a platter and top with the snap peas, edamame, cucumbers & leeks. Top with the burrata torn into pieces

  • Step 4

    Drizzle with the Lemon Vinaigrette. Add a sprinkling of fresh dill and more fresh ground salt & pepper. Serve.