alive logo

Three-Pea Salad with Burrata and Dukkah

Serves 4


    Peas are a beautiful, bright reminder of summer, so this salad is the perfect side dish for a summer barbecue, or a light, fresh lunch. Peas are naturally sweet, so they’re a favourite with kids. The nuttiness of the dukkah adds flavour to the simple and subtle dressing, while the burrata provides depth, creaminess, and an element of decadence suitable for a lazy summer day.


    Summertime switches

    Use a mixture of cherry and heirloom tomatoes combined with arugula for an equally delicious alternative to the summery peas and sprouts.


    Three-Pea Salad with Burrata and Dukkah


      • 1 Tbsp (15 mL) roasted sunflower seeds
      • 1 Tbsp (15 mL) pistachio nuts
      • 1/4 tsp (1 mL) coriander seeds
      • 1/4 tsp (1 mL) cumin seeds
      • 2 cups (500 mL) roughly chopped snow peas
      • 2 cups (500 mL) pea shoots
      • 2 Tbsp (30 mL) finely chopped mint
      • 2 Tbsp (30 mL) finely chopped chives
      • 2 Tbsp (30 mL) freshly squeezed lemon juice
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • Pinch of salt (optional)
      • 4 1/2 oz (125 g) burrata (or substitute with fresh mozzarella or feta cheese)


      Per serving:

      • calories313
      • protein18 g
      • total fat13 g
        • sat. fat5 g
      • total carbohydrates34 g
        • sugars8 g
        • fibre 6 g
      • sodium121 mg



      In spice grinder or with mortar and pestle, blend all dukkah ingredients together.


      In bowl or on serving platter, place snow peas, snap peas, and pea shoots. Sprinkle finely chopped mint and chives overtop.


      In small bowl, whisk lemon juice and olive oil together and drizzle over peas. Dust with dukkah and give a little toss. Add a pinch of salt, to taste. Place burrata delicately overtop salad for a show-stopping element, and cut open for serving. Alternatively, tear burrata into bite-sized pieces and toss throughout salad before serving.



      SEE MORE »
      Wild Salmon with Ramp Salsa Verde

      Wild Salmon with Ramp Salsa Verde

      Wild salmon is by far the best salmon you can get — it is sustainable and is more healthful than farm raised. Over-fishing, pollution, and the damming of rivers have depleted populations of wild salmon around the world, but in the Pacific Northwest locals are fiercely active in their efforts to protect the wild salmon population. A few years ago my sister surprised me with a chartered fishing trip out of Salt Spring Island, British Columbia, which was a great opportunity to learn about the native species of fish in the area, including salmon. Sadly, the salmon evaded us that day, but we did accidentally catch a bald eagle that snatched a cod we were reeling in. The bird got tangled in the line and for a minute we were really concerned we would have to remove the line from an angry bald eagle. Lucky for everyone it managed to free itself and we were all spared.