Shaved Rhubarb, Celery, Strawberry + Burrata Salad

A late spring salad that moves gently into early summer: tart rhubarb, crisp celery, balsamic strawberries, and creamy burrata.

Serves: 2–4

Ingredients

• 2 stalks rhubarb, shaved into ribbons

• 2 celery stalks, shaved into ribbons

• 1 cup strawberries, sliced

• 1–2 tbsp balsamic vinegar

• 1 tsp honey or maple syrup

• 1 ball burrata

• 1–2 tbsp extra virgin olive oil

• Flaky salt

• Black pepper

• Optional: celery leaves, basil, pistachios, or lemon zest

Quick Pickle the Strawberries
Toss strawberries with balsamic vinegar, honey, a pinch of salt, and black pepper. Let it sit for 10–15 minutes.

Prepare the Rhubarb
For a softer bite, quickly poach shaved rhubarb ribbons in simmering water for 30–60 seconds. Transfer to ice water, drain, and pat dry.

For a crisper, more tart salad, keep the rhubarb raw and shaved thin.

Assemble
Layer shaved celery and rhubarb on a plate. Add balsamic strawberries and torn burrata. Drizzle with olive oil and a spoonful of the strawberry-balsamic juices.

Finish with flaky salt, black pepper, and herbs or pistachios if using.

A Note from Michelle
Raw rhubarb is beautiful but can be fibrous and sharply tart. A quick poach keeps the color and ribbon shape while softening the texture, making the salad more delicate and approachable.

A garden of wellness.