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a white salad bowl filled with a delicious salad
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5 from 1 vote

Peach & Burrata Salad with Shrimp and Jammy Eggs

This Peach & Burrata Shrimp Salad is made with sweet ripe peaches, shrimp, and creamy burrata cheese. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Healthy Dishes, Salad
Cuisine: American
Servings: 2
Author: This Worthey Life

Ingredients

Peach & Burrata Salad Ingredients:

  • 1 tablespoon of EVOO or unsalted butter
  • 2 1/2 cups of mesclun salad mix or microgreens arugula, or your favorite salad greens
  • 2 soft-boiled jammy, hard-boiled eggs
  • 1/2 cup sweet corn kernels from one ear of fresh sweet corn
  • 2 fresh peaches with the pits removed and quartered
  • 1 1/2 cups of cooked medium or large shrimp peeled and deveined, with the tail removed and kept whole or chopped
  • 6-8 fresh mint leaves
  • 10 fresh sweet basil leaves
  • 1/2 cup of chopped pecans or praline pecans
  • 4- ounce round of burrata
  • flaky sea salt and freshly cracked black pepper to taste
  • Peach vinaigrette see recipe below

Easy Peach VinaigretteIngredients:

  • 1 ripe peach
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine balsamic vinegar
  • 1 tbsp of Dijon mustard
  • 2 tbsp of honey or agave
  • 4 large basil leaves
  • 1 large garlic clove
  • 1/4 teaspoon of freshly cracked black pepper
  • pinch of flaky sea salt or kosher salt

Instructions

Peach & Burrata Salad Directions:

  • Place a skillet over medium-high heat and add a tablespoon of EVOO or unsalted butter. When the oil is hot, or the butter is melted, add the cut kernels of sweet corn and sauté for three minutes. Transfer the sweet corn to a small bowl and set it aside and allow the corn to cool slightly.
  • Wash the peaches, cut the peaches in half and remove the pits, then cut them into quarters for a total of 8 wedges per peach. Set aside.
  • Using a clean, dry cutting board and a chef's knife, chop the pecans into large pieces. Transfer the pecans to a small bowl and set them aside.
  • Wipe the cutting board clean.Make sure the shrimp is completely thawed out and pat them dry with paper towels. Put the shrimp in a large bowl and refrigerate until you are ready to use them.
  • Arrange the microgreens onto a large serving dish and place the burrata cheese in the center.
  • Place the quartered peaches around the microgreens.
  • Add the sweet corn kernels.
  • Scatter the chopped shrimp and pecans.
  • Add the fresh mint and sweet basil leaves.
  • Add the jammy eggs.
  • Dress the salad with the peach vinaigrette.
  • Finish with flaky sea salt and freshly cracked black pepper to taste
  • Serve.
  • Note: When using cooked shrimp, ensure they are completely thawed out and at room temperature. We sautéed the shrimp and corn together for about 3-4 minutes.
  • Additional tip: Tear or gently break open the burrata just before serving so the creamy center coats the salad.

How to make jammy eggs:

  • Add two cups of water to a saucepan over medium-high heat. When the water begins to boil, gently lower two eggs into the pan and boil them for 6 1/2 minutes.
  • When finished, use a slotted spoon to remove the eggs and gently lower them into a bowl of iced water for two to three minutes; peel the eggs and slice the eggs in half just before adding them to the salad.
  • Use the eggs immediately.
  • Note: If you're not a fan of jammy eggs, you can make hard-boiled eggs (increase the cooking time to about 12 minutes) or leave the eggs out of this salad.

Easy Peach Vinaigrette Directions:

  • Place the ingredients into a food processor and blend until smooth.
  • Taste and adjust with additional honey for sweetness or a pinch of more salt if needed.
  • Use immediately or store the Easy Peach Vinaigrette in an airtight container for up to seven days.