Description
Spring and summer are all about salads. This no-recipe recipe lets you make the most of what’s fresh and in-season for the most flavorful lunch or dinner side.
Ingredients
Units
Scale
- 1 pound strawberries, halved
- 2 peaches, sliced
- 2 mini cucumbers, sliced
- 1 avocado, sliced
- 2 handfuls greens, citrus greens, arugula, or spinach
- 1/2 cup ricotta cheese
- 2 bunches basil
- 2 teaspoons black pepper, crushed
- pinch of salt
- juice of 1/2 lemon
- olive oil for serving
Instructions
- Make the ricotta. In a food processor, add the ricotta, basil, pepper, and salt. Blend until smooth. Set aside.
- Add all of the fruit and vegetables to a large serving bowl or platter, toss with lemon juice, olive oil, salt and pepper.
- To serve, swipe ricotta onto a serving platter (or keep on the side for people to serve themselves), and add fruit on the side. Serve cold. Enjoy!