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Spring is a season of renewal, and what better way to celebrate it than with fresh, vibrant ingredients?
Burrata, the creamy, delicate Italian cheese, pairs beautifully with the season’s produce—think crisp asparagus, juicy strawberries, and fragrant herbs.
These 33+ spring burrata recipes will inspire you to embrace the flavors of spring in the most delicious ways.
Whether you’re planning a brunch, picnic, or weeknight dinner, these dishes will elevate your table and impress your taste buds.
Let’s dive into the culinary magic of burrata and spring’s bounty!
33+ Irresistible Fresh Spring Burrata Recipes to Elevate Your Meals
Burrata is a versatile ingredient that shines alongside the best spring has to offer.
From light salads to hearty pasta dishes, these 33+ recipes showcase how simple, fresh ingredients can create unforgettable meals.
As you experiment with these ideas, you’ll find yourself falling in love with the creamy decadence of burrata all over again.
Celebrate the season by trying these recipes and sharing them with friends and family—because spring flavors are best enjoyed together.
Spring Asparagus and Burrata Salad
AThis refreshing Spring Asparagus and Burrata Salad combines crisp asparagus, creamy burrata, and tangy lemon vinaigrette for a low-carb, keto-friendly lunch. Perfect for spring, this salad celebrates fresh produce while keeping carbs to a minimum. It’s a light yet satisfying dish that’s easy to prepare and bursting with flavors and textures.
Ingredients:
- 1 bunch of asparagus, trimmed
- 1 ball of burrata cheese (about 4 oz)
- 2 cups mixed spring greens
- 1/4 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: toasted almonds for crunch
Instructions:
- Blanch the asparagus in boiling salted water for 2 minutes, then transfer to an ice bath to cool. Drain and pat dry.
- Arrange the spring greens on a plate, followed by the asparagus and cherry tomatoes.
- Tear the burrata into pieces and distribute over the salad.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
- Drizzle the dressing over the salad and sprinkle with toasted almonds if desired.
- Serve immediately and enjoy the vibrant flavors.
This Spring Asparagus and Burrata Salad is a celebration of seasonal ingredients and simplicity. Its low-carb profile makes it ideal for keto enthusiasts while the creamy burrata and fresh vegetables ensure it’s a crowd-pleaser. A perfect lunch for sunny spring days!
Zucchini Noodles with Burrata and Pesto
Zucchini Noodles with Burrata and Pesto is a fresh and flavorful low-carb alternative to traditional pasta. This dish combines silky zucchini noodles, aromatic basil pesto, and creamy burrata for a luxurious keto-friendly meal. It’s quick to make and delivers the perfect balance of taste and nutrition.
Ingredients:
- 2 medium zucchinis, spiralized
- 1 ball of burrata cheese (4 oz)
- 1/3 cup fresh basil pesto (store-bought or homemade)
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: grated Parmesan for garnish
Instructions:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Toss in the zucchini noodles and cook for 2-3 minutes until just tender. Season with salt and pepper.
- Remove the skillet from heat and stir in the basil pesto until the noodles are evenly coated.
- Plate the zucchini noodles and top with torn pieces of burrata.
- Garnish with grated Parmesan if desired and serve immediately.
This Zucchini Noodles with Burrata and Pesto recipe transforms simple ingredients into a delightful low-carb masterpiece. Its vibrant flavors and creamy texture make it an excellent choice for a quick and satisfying keto lunch.
Burrata-Stuffed Bell Peppers with Spring Vegetables
These Burrata-Stuffed Bell Peppers with Spring Vegetables are a wholesome and colorful keto-friendly meal. Sweet bell peppers are roasted to perfection, then filled with creamy burrata and sautéed spring vegetables. It’s a low-carb dish that’s both nutritious and indulgent.
Ingredients:
- 2 large bell peppers (any color), halved and seeds removed
- 1 ball of burrata cheese (4 oz)
- 1 cup chopped spring vegetables (e.g., zucchini, asparagus, and spinach)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Place the bell pepper halves on a baking sheet and roast for 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add the spring vegetables and cook for 4-5 minutes until tender. Season with salt, pepper, and red pepper flakes.
- Remove the peppers from the oven and stuff them with the sautéed vegetables. Tear the burrata into pieces and place on top.
- Return to the oven and bake for an additional 5 minutes until the burrata is slightly melted.
- Garnish with fresh basil and serve warm.
These Burrata-Stuffed Bell Peppers are a testament to how simple, keto-friendly ingredients can come together to create a filling and flavorful dish. The combination of roasted peppers, creamy burrata, and vibrant spring vegetables makes it a perfect lunch option for
Burrata and Baby Spinach Roll-Ups
These Burrata and Baby Spinach Roll-Ups are a low-carb, keto-friendly lunch option that’s as elegant as it is nutritious. Using thin slices of cucumber as a base, these roll-ups are filled with creamy burrata and fresh spinach, then drizzled with olive oil and balsamic glaze. They’re easy to assemble and perfect for a light yet satisfying spring meal.
Ingredients:
- 1 large cucumber, thinly sliced lengthwise with a mandoline
- 1 ball of burrata cheese (4 oz)
- 1 cup baby spinach leaves
- 1 tbsp olive oil
- 1 tsp balsamic glaze
- Salt and pepper to taste
- Optional: toasted sesame seeds for garnish
Instructions:
- Lay out the cucumber slices on a clean surface. Pat dry to remove excess moisture.
- Tear the burrata into small pieces and place them at one end of each cucumber slice.
- Add a few baby spinach leaves on top of the burrata.
- Roll up the cucumber slices tightly and secure with a toothpick if necessary.
- Arrange the roll-ups on a plate, drizzle with olive oil and balsamic glaze, and season with salt and pepper. Garnish with sesame seeds if desired.
These Burrata and Baby Spinach Roll-Ups are not only visually appealing but also packed with flavor and nutrients. Their simplicity makes them ideal for a quick lunch, and their keto-friendly ingredients ensure they’re guilt-free.
Burrata and Herb-Stuffed Portobello Mushrooms
Burrata and Herb-Stuffed Portobello Mushrooms bring together earthy mushroom caps, creamy burrata, and a medley of fresh herbs for a keto-friendly lunch that’s rich and satisfying. Perfect for spring, this dish pairs well with a side salad or can stand alone as a light, flavorful meal.
Ingredients:
- 2 large Portobello mushrooms, stems removed
- 1 ball of burrata cheese (4 oz)
- 2 tbsp chopped fresh herbs (basil, parsley, and chives)
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: grated Parmesan for garnish
Instructions:
- Preheat the oven to 375°F (190°C). Brush the Portobello mushrooms with olive oil and season with salt and pepper.
- Roast the mushrooms for 10 minutes, then remove from the oven.
- In a bowl, mix the torn burrata with the chopped herbs and minced garlic.
- Fill each mushroom cap with the burrata mixture and return to the oven for 5 minutes, or until the burrata is slightly melted.
- Garnish with grated Parmesan and serve warm.
This Burrata and Herb-Stuffed Portobello Mushrooms recipe is a delicious way to enjoy a keto lunch that’s both hearty and sophisticated. The combination of creamy burrata, fragrant herbs, and roasted mushrooms makes every bite irresistible.
Burrata and Avocado Spring Wraps
These Burrata and Avocado Spring Wraps are a refreshing, low-carb alternative to traditional wraps. Using crisp lettuce leaves as the base, these wraps are filled with creamy burrata, ripe avocado, and fresh spring veggies for a light and satisfying keto lunch. They’re perfect for a quick meal or even a springtime picnic.
Ingredients:
- 6 large lettuce leaves (e.g., butter lettuce or romaine)
- 1 ball of burrata cheese (4 oz)
- 1 ripe avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced radishes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Lay the lettuce leaves flat on a clean surface.
- Tear the burrata into small pieces and distribute evenly among the leaves.
- Add avocado slices, shredded carrots, and radishes on top of the burrata.
- Drizzle with olive oil and lemon juice, and season with salt and pepper.
- Gently fold or roll the lettuce leaves to form wraps. Secure with toothpicks if needed.
- Serve immediately for a fresh and crisp meal.
These Burrata and Avocado Spring Wraps are a fantastic keto lunch option for those looking to enjoy fresh, seasonal ingredients. The balance of creamy burrata, buttery avocado, and crunchy vegetables creates a perfect harmony of flavors and textures.
Spring Burrata Caprese with Radishes
This Spring Burrata Caprese with Radishes puts a fresh twist on the classic Caprese salad. Combining creamy burrata, crisp radishes, and fragrant basil, this dish is a keto-friendly celebration of spring flavors. The vibrant colors and light taste make it an ideal lunch for warmer days.
Ingredients:
- 1 ball of burrata cheese (4 oz)
- 1/2 cup thinly sliced radishes
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- Arrange the sliced radishes, cherry tomatoes, and basil leaves on a serving plate.
- Tear the burrata into pieces and place them on top of the vegetables.
- Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
- Serve immediately as a light, refreshing salad.
This Spring Burrata Caprese with Radishes brings a burst of flavor and freshness to your keto lunch repertoire. It’s simple to make, visually stunning, and perfectly suited for the season.
Burrata and Artichoke Keto Flatbread
Burrata and Artichoke Keto Flatbread offers a low-carb twist on a traditional flatbread. Made with a keto-friendly almond flour crust, this dish is topped with creamy burrata, marinated artichokes, and a hint of garlic for a savory and satisfying springtime lunch.
Ingredients:
For the crust:
- 1 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp baking powder
For the topping:
- 1 ball of burrata cheese (4 oz)
- 1/2 cup marinated artichoke hearts, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/4 tsp dried oregano
Instructions:
- Preheat the oven to 375°F (190°C). Mix the almond flour, Parmesan cheese, egg, and baking powder to form a dough.
- Roll out the dough into a flatbread shape and bake for 10-12 minutes until golden.
- Remove the flatbread and top with chopped artichokes, torn burrata, garlic, olive oil, and oregano.
- Return to the oven for 5 minutes to warm the toppings slightly.
- Serve warm and enjoy!
This Burrata and Artichoke Keto Flatbread combines the rich creaminess of burrata with the tangy bite of artichokes for a satisfying low-carb lunch. It’s a creative and delicious way to enjoy flatbread while staying keto-friendly.
Burrata and Cauliflower Rice Spring Bowl
The Burrata and Cauliflower Rice Spring Bowl is a hearty, low-carb, and keto-friendly lunch option that combines creamy burrata with the lightness of cauliflower rice and fresh spring vegetables. This versatile dish is packed with nutrients and showcases vibrant flavors that are perfect for the season.
Ingredients:
- 1 cup cauliflower rice
- 1 ball of burrata cheese (4 oz)
- 1/2 cup sautéed asparagus, cut into 1-inch pieces
- 1/2 cup sliced sugar snap peas
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley or microgreens for garnish
Instructions:
- Heat olive oil in a skillet over medium heat. Add cauliflower rice and sauté for 3-4 minutes until tender. Season with garlic powder, salt, and pepper.
- In the same skillet, lightly sauté asparagus and snap peas for 2-3 minutes until crisp-tender.
- Plate the cauliflower rice and top with the sautéed vegetables.
- Tear the burrata into pieces and place it over the bowl.
- Garnish with parsley or microgreens and serve warm.
This Burrata and Cauliflower Rice Spring Bowl is a delightful way to enjoy fresh, seasonal vegetables in a low-carb meal. The creamy burrata adds richness, while the light cauliflower rice ensures it remains keto-friendly and satisfying.
Burrata and Cucumber Gazpacho
This Burrata and Cucumber Gazpacho is a chilled, keto-friendly soup perfect for springtime lunches. It features the refreshing taste of cucumber and a creamy burrata topping, offering a light yet luxurious meal. This recipe is a great option for warm days when you crave something cool and satisfying.
Ingredients:
- 2 large cucumbers, peeled and chopped
- 1/4 cup fresh dill or mint
- 1/4 cup sour cream or Greek yogurt (unsweetened)
- 1 tbsp olive oil
- 1 clove garlic
- 1 ball of burrata cheese (4 oz)
- Salt and pepper to taste
Instructions:
- Blend cucumbers, dill or mint, sour cream, olive oil, garlic, salt, and pepper until smooth. Adjust seasoning to taste.
- Chill the gazpacho in the refrigerator for at least 30 minutes.
- Pour the soup into bowls and top each with torn pieces of burrata.
- Drizzle with olive oil and garnish with additional herbs before serving.
This Burrata and Cucumber Gazpacho is a refreshing, keto-friendly lunch that combines cool cucumber with the creaminess of burrata. Its simplicity and vibrant flavor make it a standout choice for spring.
Grilled Eggplant and Burrata Stack
The Grilled Eggplant and Burrata Stack is a delicious, low-carb lunch that highlights smoky eggplant, creamy burrata, and a tangy tomato sauce. This keto-friendly dish is perfect for spring lunches when you’re craving something hearty yet light.
Ingredients:
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 ball of burrata cheese (4 oz)
- 1/2 cup marinara sauce (sugar-free)
- 2 tbsp olive oil
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Brush the eggplant slices with olive oil and season with smoked paprika, salt, and pepper.
- Grill the eggplant on a grill pan or outdoor grill for 3-4 minutes per side until tender and slightly charred.
- Warm the marinara sauce in a small saucepan.
- Layer the eggplant slices, marinara sauce, and torn burrata on a plate. Repeat to create a stack.
- Garnish with fresh basil and serve warm.
This Grilled Eggplant and Burrata Stack is a simple yet elegant keto-friendly dish. The smoky eggplant and creamy zurrata create a rich flavor combination that’s perfect for a satisfying lunch.
Burrata and Spring Green Shakshuka
This Burrata and Spring Green Shakshuka is a vibrant twist on the classic Middle Eastern dish. Loaded with spring greens like spinach and kale, this low-carb, keto-friendly recipe is topped with creamy burrata for a satisfying and unique lunch.
Ingredients:
- 1 tbsp olive oil
- 1 cup chopped spinach
- 1 cup chopped kale
- 1 clove garlic, minced
- 1/2 cup coconut cream or heavy cream
- 1 ball of burrata cheese (4 oz)
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant.
- Add spinach and kale, cooking until wilted.
- Stir in coconut cream or heavy cream and season with red pepper flakes, salt, and pepper.
- Tear the burrata into pieces and place it over the greens. Cover the skillet for 2-3 minutes to allow the burrata to soften.
- Serve warm with a drizzle of olive oil on top.
This Burrata and Spring Green Shakshuka is a rich and flavorful keto lunch that’s as nourishing as it is delicious. The combination of creamy burrata and hearty greens makes it a standout dish for spring.
Burrata and Roasted Radish Medley
This Burrata and Roasted Radish Medley is a keto-friendly lunch that celebrates the natural sweetness of roasted radishes paired with creamy burrata. It’s a simple, wholesome dish perfect for springtime.
Ingredients:
- 2 cups radishes, halved
- 1 ball of burrata cheese (4 oz)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Toss the radishes with olive oil, garlic powder, salt, and pepper.
- Roast the radishes for 20-25 minutes until tender and slightly caramelized.
- Plate the roasted radishes and top with torn burrata.
- Garnish with fresh parsley and serve warm.
This Burrata and Roasted Radish Medley is a delicious way to enjoy spring vegetables in a low-carb, keto-friendly lunch. The roasted radishes and creamy burrata create a satisfying and flavorful dish.
Burrata and Roasted Zucchini Ribbons
Burrata and Roasted Zucchini Ribbons is a keto-friendly dish that transforms simple zucchini into a stunning springtime lunch. The creamy burrata pairs beautifully with tender roasted zucchini and a drizzle of lemony olive oil. This light, flavorful dish is ideal for anyone seeking a low-carb, fresh meal.
Ingredients:
- 2 medium zucchinis, sliced into thin ribbons using a vegetable peeler
- 1 ball of burrata cheese (4 oz)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Optional: fresh thyme or basil for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Lay zucchini ribbons on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper.
- Roast for 8-10 minutes until tender but not mushy.
- Arrange the zucchini ribbons on a plate and tear the burrata over the top.
- Drizzle with lemon juice and olive oil, and garnish with thyme or basil.
- Serve immediately.
This Burrata and Roasted Zucchini Ribbons recipe highlights the simplicity and elegance of fresh, seasonal produce. It’s a quick, keto-friendly option that’s as satisfying as it is visually appealing.
Burrata and Prosciutto Spring Plate
The Burrata and Prosciutto Spring Plate is a no-cook, low-carb keto lunch that’s quick, easy, and perfect for spring. Combining creamy burrata, salty prosciutto, and crisp spring vegetables, this dish offers a delightful mix of flavors and textures.
Ingredients:
- 1 ball of burrata cheese (4 oz)
- 4 slices of prosciutto
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumbers
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- Arrange the burrata, prosciutto, cherry tomatoes, and cucumbers on a plate.
- Drizzle with olive oil and balsamic vinegar.
- Season lightly with salt and pepper.
- Serve immediately as a light, refreshing lunch.
This Burrata and Prosciutto Spring Plate is a no-fuss, elegant keto meal. Its combination of creamy burrata, savory prosciutto, and fresh vegetables makes it a standout option for quick and satisfying lunches.
Burrata and Kale Pesto Stuffed Avocados
Burrata and Kale Pesto Stuffed Avocados are a creative, low-carb lunch bursting with flavor and healthy fats. The creamy burrata and vibrant kale pesto pair beautifully with ripe avocado halves for a keto-friendly meal that’s both indulgent and nourishing.
Ingredients:
- 2 ripe avocados, halved and pitted
- 1 ball of burrata cheese (4 oz)
- 1/4 cup kale pesto (store-bought or homemade)
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: crushed walnuts for garnish
Instructions:
- Scoop a small portion of avocado flesh to create a larger cavity in each half.
- Fill each avocado half with kale pesto.
- Tear the burrata into pieces and place it on top of the pesto.
- Drizzle with olive oil and season with salt and pepper. Garnish with crushed walnuts if desired.
These Burrata and Kale Pesto Stuffed Avocados are a flavorful and satisfying way to enjoy a keto-friendly lunch. The rich combination of burrata, pesto, and avocado makes every bite a delight.
Burrata and Herb Crustless Quiche
This Burrata and Herb Crustless Quiche is a low-carb, keto-friendly twist on the classic quiche. Loaded with fresh herbs, spinach, and creamy burrata, it’s a light and satisfying lunch perfect for spring gatherings or meal prep.
Ingredients:
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup fresh spinach, chopped
- 2 tbsp chopped fresh herbs (parsley, chives, or dill)
- 1 ball of burrata cheese (4 oz)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and grease a small baking dish with olive oil.
- In a bowl, whisk together eggs, heavy cream, spinach, herbs, salt, and pepper.
- Pour the egg mixture into the baking dish and bake for 20-25 minutes, or until set.
- Remove from the oven and top with torn burrata. Bake for an additional 5 minutes until the burrata is slightly melted.
- Serve warm or at room temperature.
This Burrata and Herb Crustless Quiche is a versatile, keto-friendly dish that’s perfect for a spring lunch. Its creamy texture and fresh flavors make it a delightful meal for any occasion.
Burrata and Roasted Broccoli Bowl
The Burrata and Roasted Broccoli Bowl is a satisfying keto-friendly lunch packed with nutrients and bold flavors. Roasted broccoli pairs perfectly with creamy burrata and a drizzle of lemony olive oil for a simple yet indulgent meal.
Ingredients:
- 2 cups broccoli florets
- 1 ball of burrata cheese (4 oz)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions:
- Preheat the oven to 400°F (200°C). Toss broccoli florets with olive oil, garlic powder, salt, and pepper.
- Roast for 20-25 minutes until tender and slightly crisp.
- Plate the roasted broccoli and top with torn burrata.
- Drizzle with lemon juice and olive oil. Sprinkle with red pepper flakes if desired.
- Serve warm.
This Burrata and Roasted Broccoli Bowl is a nutrient-packed, keto-friendly lunch that’s both simple and delicious. The creamy burrata elevates the roasted broccoli, making it a standout springtime meal.
Note: More recipes are coming soon
