A perfect light summer salad, that is everything else than boring. Healthy but tasty and filling!
Peel the zucchini into thin strips (lengthwise) and cut them in half (in width). Cut the cucumber into small slices. Boil the peas in boiling water for about 4 minutes. Cut the spring onions into small rings. Add all of those into a large bowl along with the mixed greens.
In a food processor finely mince the basil and pine nuts. Add the olive oil and the parmesan and a sprinkle of sea salt. Blend until you have reached a smooth consistency. If you prefer your pesto on the thinner side, add another 2 tbsp of water or olive oil and mix again.
Toss the salad and veggies in the dressing and divide onto four bowls. Cut the avocado in quarters. Put the sesame seeds on a plate and dip one side of the cut up avocado quarters onto them. This adds a really nice look to them. Add one quarter to each bowl.
Cut the burrata into 4 and also divide this onto the bowls.
Serve with some fresh bread !