Salad with broad beans, avocado and burrata
If you’re wondering what delicious things you can make with broad beans, I have a great suggestion for you: a broad bean, avocado, and burrata salad. Broad beans, a legume with a delicate and slightly sweet flavour, pair perfectly with both intense and mild toppings. They taste delicious with blue cheese, feta, Parmesan, bacon, Parma ham, eggs, nuts, sun-dried tomatoes, and even zucchini. Such combinations have many fans – and it’s no wonder, as broad beans complement many ingredients beautifully.
For a meaty version of a broad bean salad, I often go for crispy bacon, while for a meatless version, I choose cheeses, both hard and soft. In this broad bean, avocado, and burrata salad, I combined broad beans with dairy products and fresh vegetables, adding sun-dried tomatoes and roasted cashews. The result is a luscious and balanced composition.
How do I prepare broad beans for salad? I start by cooking them in salted water. I use fresh broad beans, so they don’t require pre-soaking. After cooking, I rinse the broad beans in cold water to stop the cooking process, let them cool, and peel them. The skins can be easily removed with your fingers. If you have trouble, use a small knife. If the broad beans are bitter, combine them with a dressing containing a little sugar or honey; this is an effective way to soften the flavour.
Simply toss peeled broad beans with sliced ​​avocado (be sure to sprinkle with lemon juice to prevent browning), sun-dried tomatoes, lightly toasted cashews, and shredded burrata. This quick and simple broad bean salad is perfect for lunch, dinner, or a light snack. The whole thing can be prepared in under 30 minutes. The only real challenge is peeling the broad beans, which can be the most time-consuming step. Nevertheless, the result is definitely worth the effort 🙂
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Ingredients for broad beans, avocado and burrata salad.
- 2 l water
- 1 teaspoon of salt
- 250 g burrata cheese (2 packets)
- 80 g cashew nuts
- 2 avocados
- 50 g sun-dried tomatoes
- 1 tablespoon of lemon juice
Salad dressing:
- 2 tablespoons of olive oil
- a pinch of salt
- 1 teaspoon of honey
- 1 teaspoon of lemon juice
- 1/4 teaspoon of pepper
- a small bunch of dill
- 1 teaspoon of mustard
How to make broad beans, avocado and burrata salad.
Pour water into a large pot, add salt, and bring it to a boil. Add the broad beans into the boiling water, bring it to a boil again, and simmer for 10 minutes, covered with a slightly ajar lid. Drain the cooked broad beans in a colander, rinse them with cold water, let them cool thoroughly, then peel them.
Place the cashews in a dry pan and toast over low heat for about 5 minutes, stirring occasionally. Set aside to cool.
Slice the avocado lengthwise, remove the pit, and use a spoon to separate the flesh from the skin. Cut into large cubes and drizzle with lemon juice to prevent darkening. Slice the sun-dried tomatoes into thin strips.
In a separate bowl, prepare the dressing by combining the olive oil, honey, lemon juice, mustard, a pinch of salt, and pepper. Mix thoroughly.
On a serving platter, arrange the cooked broad beans, torn burrata, sliced ​​avocado, and sun-dried tomatoes. Sprinkle with toasted cashews, drizzle with the dressing, and garnish with fresh dill.
Good to know when making broad beans, avocado and burrata salad.
The cooking time for broad beans depends on whether they are older or fresher. It generally ranges between 8-15 minutes, but it can be even longer. It’s best to monitor the softness of the broad beans during cooking by checking the seeds occasionally. The younger the beans, the faster they cook.
Do you enjoy dishes with broad beans? If so, try our recipe for Pasta with Broad Beans.
