Avocado Salad with Ricotta and Baby Spinach: Less is more

The motto “less is more” also applies to cooking and eating. Of course, you’ll pimp out your inner gourmand by pimping out a dish that includes a variety of ingredients. However, there is nothing wrong with being a minimalist and enjoying a small but good selection of the best ingredients. That’s exactly what happens here in this avocado salad with ricotta and baby spinach. But what makes lettuce stand out: it is the result of the interaction of the most diverse textures. Less is more!

What about the ingredients mentioned above? On the one hand, there’s crunchy baby spinach alternating with everyone’s favorite avocado. Fine ricotta cheese provides creamy complexity. So that it does not become too rare at the point of lightning, we add fruity pomegranate seeds and crunchy nuts, which we briefly fry in a pan beforehand. This way we get the best of the ingredients available. We also stay simple with the dressing and only use salt, pepper, lime and olive oil. If you like it a little hotter, add more pepper.

On hot summer days, we can’t get enough of light salads like avocado salad. That’s why we’ve got a collection of salad-packed recipes that guarantee there’s something for everyone, even salad haters. We’re especially loving these salads right now:


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Black plate with avocado salad on black background, next to cutlery and fresh ingredients.

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Avocado Salad with Ricotta and Baby Spinach: Less is more

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Avocado salad with ricotta, walnuts and baby spinach is a feast of different textures brought together here.

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  1. Fry the walnuts in a pan without oil until they turn a little brown. Sort, wash and dry the spinach. Hollow out the avocado and cut into slices.

  2. Combine spinach and avocado in a bowl. Tear up the ricotta and pour over the top. Sprinkle with walnuts and pomegranate seeds. Add salt, pepper, a little lime, and pour olive oil on top. Mix everything again. Is over!

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