Pistachio Ricotta Salad

Posted on by Jennie

Pistachio Ricotta Salad | Garlic, My Soul

I’m always looking to expand my list of great salads both for main dishes and for sides. I am also trying to expand my list of go-to foods that don’t require meat, or at the very least don’t center on it. And, I think that ricotta is just plain underrated. Whenever we make calzones or my Rosemary Ricotta Dip, inevitably we have some leftover and I hate when it gets wasted. And so, I thought why not make a salad with ricotta at the center?

Pistachio Ricotta Salad | Garlic, My Soul

I have been really in to pistachios lately, and having nuts in general on all salads and dishes. It’s such an easy way to make a dish more complete, don’t you think? This salad is nice and light, and could be paired with any seasonal fruit – it doesn’t have to be blueberries, as I am nervous that batch was the last I’ll see this season. I’ll be moving maybe to citrus or figs (or both?!)

Regardless of the fruit you choose, don’t leave out ricotta – it’s worth it. The recipe can be adapted to add chicken or salmon, which is how I ate it last night – with Trader Joe’s breaded chicken that I keep in the freezer at all times. See below, and enjoy!

Type: Salad, Vegetarian
Author: Jennie
Difficulty: Easy

Prep Time: 5-7 minutes
Servings: 1

Ingredients

  • 2 cup mixed greens
  • 1/2 cup blueberries
  • 1/4 cup pistachios
  • 1/3 cup ricotta
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil

Directions

  1. Toss the mixed greens, balsamic vinegar, and olive oil together.

  2. Top with blueberries, pistachios, and ricotta.

  3. If desired, add a protein - perhaps some salmon or chicken.

 

Yum
 

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