Happy Monday, friends! I hope everyone had a fantastic weekend! I’ve spent mine in Portland for a conference. The weather has been beautiful, the food has been delicious, and the craft beer has been…well, you should already know the answer to that one. ;)
I’ve told you guys all about my obsession with Burrata cheese right? I scoop that stuff up like it’s my job, and I try to incorporate it in as many recipes as humanly possible.
When I got the chance to try Blue Diamond’s Almond Nut-Thins, I knew immediately what I wanted to do with them. I wanted to honor them in the fullest by pairing with some of the best spring ingredients I could get my hands on.
…and that’s just what I did. I went to the market and picked up the freshest, most beautiful-looking produce I could find. I threw it all together in true salad fashion and topped it with thinly sliced prosciutto, fresh Burrata, and a homemade pesto to use up all of the basil I have! Seriously you guys, my basil plant is out of control.
These ingredients, my friends … are a few of my favorite things. The homemade basil is your traditional basil pesto. I tend to like my pestos on the garlicky side, so if you’d like to tone down the amount, I will not be offended. Also, don’t worry about finding all of the exact ingredients I have pictured here. Pick out what looks best to you and what YOU love to eat. This is what makes this spring Burrata salad so special. It’s a blank canvas to put your own mark on!
Recipe for this spring Burrata salad is below! Pair them with Blue Diamond’s Almond Nut-Thins and have a wonderful week everyone! xo
- 3 cups freshly packed basil leaves
- 6 cloves of garlic
- 2 tablespoons pine nuts
- 2/3 cup extra virgin olive oil
- salt and black pepper
- 1/2 cup parmesan cheese grated finely
- 2 cups snow peas
- 1 1/2 cups radishes
- 1 cup heirloom cherry tomatoes
- 2-4 ounces thinly sliced prosciutto
- 1 cup Rainier cherries
- 8 ounces fresh Burrata cheese sliced in half
- 1/2 cup homemade pesto
- 1 box Blue Diamond Almond Nut-Thins
- To the bowl of your food processor, add the basil, garlic and pine nuts. Pulse 8-10 times. With the food processor running on low speed, drizzle in the olive oil until all has been incorporated. Stir in salt and black pepper to taste and fold in the cheese. Cover and refrigerate until you are ready to use. Pesto will store for about a week.
- Assemble your spring Burrata salad, by layering snow peas, radishes, tomatoes, prosciutto, and cherries. Top with fresh Burrata and drizzle with homemade pesto. Serve with Blue Diamond Almond Nut-Thins and enjoy immediately!
This salad is just calling my name, Justine! I’m loving all of the spring flavors in here! And homemade pesto? Amazing! Pinned!
Thanks for the pin, Gayle!
Oh, gosh. All the COLORS you loaded into this salad is just blowing my mind! Swooning over all that gorgeous burrata and the pesto drizzle! This is summer in a salad for sure. ;)
Aw, thanks girl! <3
I love this gorgeous presentation, Justine! Great meeting you this weekend. Yeah!
Thanks, Liz! It was sooo lovely meeting you! I wish we could have spent some more time together! Next time! ;)
Love this fresh spring salad! Homemade pesto sounds wonderful in it! Pinning!
Thanks, Jen! <3
What an awesome and creative use of the Nut Thins! I love the fresh spring ingredients and burrata is alwayssss my weakness! Pinning :)
Thank you so much for the pin, Medha!
This is the best looking salad I’ve ever seen! Those Nut Thins sound SO good — I’ll have to try them for sure!
Haha, thanks girl!
THAT is one gorgeous salad! Wow.
I love Blue Diamond Nut Thins…and this salad looks absolutely delicious!
Thanks, Mary! So do I. ;)
What a beautiful salad!! I love the looks of this! And as always, stunning photos!
Aw, thanks Annie! xo
This looks amazing! I hope you enjoyed your time in our beautiful Oregon (I live down by Salem). I LOVE the way you shot this image too. Great idea for a salad.
Thank you so much, Melinda! I LOVE Oregon. I hope to live there someday!
gorgeous presentation and I am in love with blue diamond nut thins!!
Thank you, Ami!
Beautiful salad Justine! With some of my favorite ingredients! Pinned!
Thanks for the pin, Mira!
I’m so envious of your out of control basil plant – I think I have a few leaves now that are teeny tiny. We’ll see if it actually grows into more than that for me this year! :) This salad looks fantastic Justine!
You know what…I hardly ever have luck with basil. So I feel ya girl. Thanks so much, Stacey!