Salad with Tomatoes, Avocado, and Ricotta

Salads | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with Tomatoes, Avocado, and Ricotta

Ingredients

Mixed salad greens - 2.6 oz
Tomatoes - 17.6 oz
Avocado - 2 pieces
Cilantro - 5 stems
Ricotta cheese - 8.8 oz
Olive Oil - 4 tablespoons
Rice Vinegar for Sushi - 4 tablespoons

Step by Step guide

Step 1

Make a cross incision on the skin of the tomatoes and immerse them in boiling water for 30 seconds. Then transfer them to ice water to cool. Peel off the skin, cut the tomatoes into quarters, and remove the core with the seeds.

Step 2

Slice the avocado into thin pieces. Rinse the salad greens, dry them, and tear them into large pieces by hand. Crumble the ricotta cheese with a fork into small pieces.

Step 3

Combine the avocado with the tomatoes, chopped cilantro, and salad greens. Top with pieces of ricotta, drizzle with olive oil and rice vinegar. Season with salt and pepper, gently mix, and serve.