Ricotta Caprese Salad

Ricotta Caprese Salad

I was sitting on the beach today and while I was watching my kids toss sand at each other. The idea of deconstructing the Caprese Salad came to me. Don’t hate me; it’s not that I don’t like mozzarella.  It’s more like I have to limit the mozzarella intake, the question is what do we use in its place? Stay put and keep an open mind but why not ricotta. I know some of you are thinking the texture and the flavor isn’t a fit. We will be adjusting the texture and the flavor will compliment it. Plus, it’s so easy to eat; you can eat it with a spoon.

Ingredients:IMG_3064.JPG

  • 1 cup of chopped tomato
  • 3/4 cup of ricotta cheese 
  • 5-6 basil leaves
  • 1 tsp. of aged balsamic vinegar
  • 1/2 tsp. of extra virgin olive oil
  • 1/8 tsp. of pink sea salt
  • Cracked black pepper
  • Extra 1/2 tsp. of aged balsamic vinegar to drizzle on top

Directions:

(Salad Preparation)

  • Cut basil leaves into thin slivers.
  • Combine chopped tomato; 1tsp aged balsamic vinegar, basil, olive oil with salt and pepper to taste.

(Cheese Preparation)

  • Combine ricotta and 1/8 tsp. pink sea salt.
  • Blend the mixture for 2-3min (you will want it very smooth).

(Plating)

  • Set salad into a bowl or glass.
  • Top with the pureed ricotta cheese.

Drizzle with 1/2 tsp. of aged balsamic vinegar on top of cheese and serve.

http://www.ceglutenfreefoodie.com

21Day Fix Container Count

1R 1G 1/2Tsp.

*Lacto-Vegetarian*

(Non-Dairy/Vegan Option)

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