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Asparagus and tomato salad with burrata

Asparagus and tomato salad with burrata

Preparation time:
15 min
Difficulty level:

Nutritional values:

16 g
35 g
63 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Olive oilOlive oil 1 ½ Teaspoon
Arugula (fresh)Arugula (fresh) 50 g
Asparagus (fresh)Asparagus (fresh) 125 g
Sunflower seedsSunflower seeds ½ Teaspoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)⅓ (15 g)
Lemon juiceLemon juice ½ Teaspoon
Asparagus (white, fresh)Asparagus (white, fresh) 125 g
Burrata cheeseBurrata cheese 200 g


Step 1:
Peel the asparagus and cut off the bottom ends. Wash the green asparagus and cut off the woody ends, then cut the asparagus into pieces. Peel the carrots and cut into sticks.
Step 2:
Heat some oil in a pan and sauté the asparagus and carrots in it for 5 minutes over medium heat. Add the sunflower seeds and roast for about 3 minutes. Deglaze with lemon juice and season with salt and pepper. Remove from heat and allow to cool.
Step 3:
Wash and quarter the tomatoes. Wash the arugula. Wash and finely chop the scallions.
Step 4:
Mix the asparagus with tomatoes, arugula and spring onions. Serve together with a scoop of burrata per plate.

Macronutrient distribution:

The recipe Asparagus and tomato salad with burrata is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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